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Buzz Bakery's Sweet Potato Pie
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Brief Description
Whipped cream quenelles make this look as good as it tastes
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Main Ingredient
Sweet Potatoes
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Category: Pies
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702303985504579206182830054334
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Dec 02, 2013
Number of Servings:
Ingredients:
- 2 1/2 cups - Flour plus more for dusting
- 3/4 teaspoons - Kosher Salt
- 1 1/2 sticks - unsalted butter diced and chilled
- 2 1/4 teaspoons - vodka
- 2 tablespoons - ice water
- 2 - large sweet potatoes
- 2 teaspoons - water
- 1/2 cups - granulated sugar
- 6 tablespoons - butter melted & cooled
- 2 - large eggs
- 1/4 teaspoons - vanilla extract
- 1/4 teaspoons - kosher salt
- 1/8 teaspoons - ground cinnamon
- 1/4 teaspoons - fresh ginger peeled, grated
- 2/3 cups - whole milk
- 1 pints - whipping cream
- 1/4 cups - confectioners' sugar
- 1 teaspoons - cinnamon
- 1 teaspoons - freshly grated nutmeg
- 1 teaspoons - vanilla extract
Directions:
1. Make crust: In a large bowl, whisk together flour and salt. Sprinkle butter over flour mixture. Rub butter and flour between the palms of your hands until butter is evenly incorporated and texture is sandy. Pour vodka and ice water over flour mixture and incorporate so dough barely holds together. Knead lightly, forming a small block. Wrap in plastic wrap and let rest 1 hour.
2. Preheat oven to 325 degrees. On a lightly floured surface, roll out dough, rotating periodically, into a circle 13 inches across and about ¼-inch thick. Place dough in a 9-inch pie pan and trim excess. Use a fork to poke holes in dough. Chill in refrigerator 15 minutes.
3. Remove dough from refrigerator. Place a large sheet of parchment paper on top and fill with pie weights. Bake 30 minutes. Remove weights and parchment, and continue baking until fully cooked, 10 minutes more. Remove from oven and let shell cool completely. Decrease temperature to 300 degrees.
4. Make filling: Prick potatoes with a fork and sprinkle each with 1 teaspoon water. Wrap potatoes in aluminum foil. Place in oven and bake until tender, 1 hour. Remove and let cool. Peel and purée in a food processor until smooth. Set aside 1½ cups purée for filling.
5. In a bowl, whisk potato purée, sugar, butter, eggs, vanilla, salt, cinnamon and ginger until smooth. Add milk and stir to combine. Place mixture in baked pie shell. Bake, rotating after 25 minutes, until filling sets, 45-60 minutes. Let cool completely.
6. Once pie is cool, make whipped cream: Use an electric mixer to whip all ingredients to stiff peaks.
7. Make quenelles: Fill a small bowl with very hot water. Dip a spoon with a deep bowl into water. Tap off excess water. With spoon facing down, place far edge of spoon into whipped cream. Keep near edge of spoon close to cream but do not let it touch. Drag spoon toward you, twisting your wrist to gradually turn bowl of spoon upright. Cream will curl with spoon, forming an egg shape. Place quenelle on top of pie. Clean spoon and repeat process to make more quenelles. Arrange quenelles around outer edge of pie, or around the center, like the petals of a flower.
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