Normas Black-Bottom Sweet Potato Pie

Ready in 1 hour

Top-ranked recipe named "Normas Black-Bottom Sweet Potato Pie"

Share it:

Try this Normas Black-Bottom Sweet Potato Pie recipe, or contribute your own. "Orange" and "Butter" are two tags used to describe Normas Black-Bottom Sweet Potato Pie.


Ingredients

Are you making this? 
3 lg Orange-fleshed sweet potatoes; scrubbed
8 tb Butter; melted (1 stick)
1 Basic Piecrust for a
1/3 c water; Iced
1/2 c Butter-flavored vegetable shortening
3/4 c Packed light brown sugar
1/4 c Half-and-half
BASIC PIECRUST
2 lg Eggs; beaten
3/4 ts Ground cinnamon
1 ts Ground nutmeg
1/2 c Granulated sugar
1 1/2 c All-purpose flour
1/2 ts Salt

Original recipe makes 1

Servings  

Preparation

1. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. 2. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling. 3. Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. 4. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside. 5. Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it. 6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top. 7. Reduce the oven temperature to 350 degrees F. Bake until a knife inserted in the center of the filling comes out clean, about 1 1/2 hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve. Makes 8 servings. Basic Piecrust: 1.Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. 2.Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour. Makes one 9-inch piecrust NOTES : From Patti La Belle Recipe by: Good Morning America

Verified by stevemur
Calories Per Serving: 5501 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Normas Black-Bottom Sweet Potato Pie. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Sweet Potato

Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free