Crystal Wise
November brings thoughts of Thanksgiving, and Thanksgiving brings thoughts of our favorite turkey day dessert: sweet potato pie.
There may not be a more qualified expert on this particular subject than Lindsey Lawing, founder of Fort Worth-based pie catering company Sweet Lucy’s Pies, which Lawing named after her daughter.
For this month’s issue, Lawing shares her recipe for sweet potato pie, which was greatly inspired by her beloved grandmother, Minnie.
“My grandmother, who I loved dearly, loved the holidays … and she absolutely loved sweet potato casserole and had to have it on the table, without fail, every single Thanksgiving,” Lawing says. “She died during Thanksgiving three years ago this holiday, and not a day goes by that I don’t miss her and that sweet potato casserole sitting on our table. This recipe is for her. So, here’s to you Minnie, my love.”
Ingredients:
Crust:
2½ cups of flour
1 teaspoon salt
1 tablespoon sugar
16 tablespoons cold butter
¼ cup ice cold water
Add flour, salt, and sugar to a mixing bowl or food processor and blend. Cube cold butter and slowly add and mix with a pastry blender or pulse it in food processor. Do not overmix; leave pea-size butter pieces. Slowly add in water and knead dough until dough all comes together. Wrap in plastic and let rest in the refrigerator for an hour. Recipes yields two crusts. Roll half into prepared pie pan, and wrap one up and save for later. Can be frozen for up to three months.
Filling:
½ cup granulated sugar
½ cup dark brown sugar
1 tablespoon molasses (optional)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
2 cups sweet potato puree
2 large eggs
1 large egg yolk
1 cup heavy cream
3 tablespoons melted butter
1 tablespoon vanilla extract
¼ cup whiskey (optional)
Preheat oven to 350 F. Combine sugar, brown sugar, molasses, salt, cinnamon, nutmeg, cardamom, and sweet potato puree and whisk until smooth. Add eggs, yolk, and heavy cream and mix. Slowly add in melted butter. Whisk in vanilla and whiskey. Pour batter into prepared pie crust (you will have extra filling left over). Bake for one hour or until the center of the pie is set and the edges are puffed. Cool to room temperature and store in the refrigerator for up to three days. Top with toasted meringue or fresh whipped cream and enjoy.
Sweet Lucy’s Pies offers seasonal pies year-round. For flavors and ordering information, follow Sweet Lucy’s Pies on Facebook or Instagram or email [email protected].
