Using overhang, lift out parchment and weights. Remove from oven reduce oven temperature to 350°. Bake pie crust until edges are golden brown and bottom is opaque (carefully lift parchment to check), 20–25 minutes. Set pie dish on a parchment-lined rimmed baking sheet. Line one 9"-diameter store-bought frozen deep-dish pie shell, thawed, with 2 sheets of parchment paper, leaving overhang, and fill to edges with pie weights or dried beans. Place a rack in lower third of oven preheat to 375°.
Stainless steel dish rack large full#
Top with slightly sweetened softly whipped cream or a scoop of vanilla ice cream to gild the lily.įor the full story behind this recipe, read this essay by Dolen Perkins-Valdez. If lining pecans into concentric circles gives you agita, or you happen to have a bag of chopped pecans or pecan pieces in the cupboard, feel free to skip the design and make the swap-you’ll need about 113 grams of pecans total. Either way, you’ll need to blind-bake it (read more in our guide to blind-baking and make sure you pick up our favorite pie weights). We call for a frozen pie crust, but you can swap in our buttery Actually Perfect Pie Crust if you’re feeling super DIY and have a deep-dish pie pan. For ease we mix the pie filling in a food processor, but if you don’t have one, you can easily achieve the result using a potato masher-just mash the cooked sweet potatoes in a separate mixing bowl before stirring in the remaining wet ingredients. The key is to purée the sweet potatoes just enough so that they retain a bit of texture-we’re not looking for baby food here.
This recipe mashes the two together with a custardy spiced sweet potato filling and glossy pecan topping. In some parts of the American South, sweet potato pie is the quintessential Thanksgiving dessert.
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