Bourbon Sweet Potato Pie with Vanilla Bean Cream
This Bourbon Sweet Potato Pie with Vanilla Bean Cream is the most delicious holiday pie! Filled with notes of warm bourbon, brown sugar, cinnamon, fresh sweet potato and topped off with an amazing vanilla bean cream. Perfect for the holidays.
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Servings: 8
Ingredients
For the Pie Crust:
- 1 ¼ cup all purpose flour
- 1 teaspoon salt
- 8 tablespoons (1 stick) butter, chilled and cut into squares
- ¼ cup ice cold water
For the Pie Filling:
- 2 cups roasted sweet potatoes (about medium 4 potatoes)
- 1 cup heavy cream
- 1 teaspoon cinnamon
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon bourbon (optional)
- ½ teaspoon salt
- 2 eggs
- ½ stick (4 tablespoons) butter, melted
Vanilla Bean Cream:
- 1 ½ cups heavy cream
- 2 tablespoons granulated sugar (more or less to taste)
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste
- ⅛ teaspoon salt
Instructions
- Start by making the pie crust. In a medium bowl whisk together the flour and salt. Scatter the chilled butter squares over the flour and use a pastry blender or our fingers to cut the butter into the flour until it is thoroughly combined and the flour resembles small peas. Drizzle the ice cold water over the top, and use your hands to form the dough into a ball. The dough should not be sticky or wet. If so, add a little but of flour to your hands until it is no longer wet feeling. Form the dough into a ball and tightly wrap with plastic wrap. Place in the refrigerator and allow to chill for one hour.
- While the crust is chilling roast the sweet potatoes. Preheat oven to 400 degrees F. Using a fork poke holes all over the sweet potatoes, and place on a cookie sheet. Roast in the oven for an hour, or until soft and fluffy. Set aside to cool.
- After an hour, take the dough out of the refrigerator. Lightly dust a work surface with flour, and roll the dough out until it is 2 ½ inches larger than a 9 inch pie dish. Place the pie dough over the pie dish and gently press down into the dish. Fold the sides that are hanging over into the pie dish and use your fingers to crimp the crust around the rim. Place the pie dish back into the refrigerator and allow the crust to chill for another 45 minutes. Start on the pie filling.
For the Pie Filling:
- Preheat oven 350 degrees F. Spoon out the flesh from the sweet potatoes and discard the skins. Measure out two cups of sweet potato and add to an electric stand mixer. Add the sugars, eggs, melted butter, vanilla, bourbon, cinnamon and salt. Mix on medium speed for 1 minute. Slowly add in the heavy cream, and beat on medium high speed until fully combined. Pour into the unbaked pie shell and bake for 35-45 minutes, or until a tester comes out clean. Allow to cool.
Vanilla Bean Cream:
- In a stand mixer, add the cream, sugar, vanilla extract, vanilla bean paste and salt. Beat on high speed for about 3 minutes until whipped cream is formed. Adjust sugar to taste if needed. Serve the pie with the fresh vanilla bean cream. Enjoy!!