If you’re looking for a show-stopping dessert that’s both comforting and delicious enough to impress your friends and family, then a brown butter double-crusted sweet potato pie is the perfect choice. This delightful pie combines the rich sweetness of roasted sweet potatoes with the creamy texture of vanilla pudding mix and sweetened condensed milk, all nestled between two layers of flaky brown butter pie crust. Whether it’s for a holiday gathering or a cozy family dinner, this sweet potato pie is sure to become a new favorite.
Your grocery list
Produce
- Sweet potatoes (2 large ones, for roasting)
Dairy
- Unsalted butter
- Large eggs
Baking items
- White sugar
- Brown sugar
- Sweetened condensed milk
- Evaporated milk
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Kosher salt
- Instant vanilla pudding mix (1 package – 3.4 ounces)
- 2 12-inch unbaked pie crust rounds (this brown butter pie crust recipe or store-bought will work)
Equipment/tools you’ll need
To make sweet potato pie filling:
- Baking sheet
- Food processor (a blender, electric hand mixer, or immersion blender would also work)
- Rubber spatula
- Measuring cups/spoons
To make pie crust:
- Saucepan
- Rubber spatula
- Parchment paper
- Freezer-safe dish
- Large mixing bowl
- Pastry cutter or fork (for cutting butter into dry ingredients)
- Measuring cups/spoons
- Whisk
- Rolling pin
- 9- or 10-inch cast iron pan (recommended) or pie dish
- Plastic wrap
- Pastry brush
Making the double-crusted sweet potato pie
Step 1: Prepare the sweet potato filling
- Preheat the oven to 375 degrees Fahrenheit (190°C). Bake sweet potatoes for 35-45 minutes or until soft. After baking, carefully remove the potatoes’ flesh from the skins and set aside (in a mixing bowl) to cool slightly.
- Combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, salt, and instant vanilla pudding mix. Whisk or blend until well combined and completely smooth.
Step 2: Follow these instructions to make your brown butter pie crust
- Making pie crust is a simple process with a few basic ingredients; however, a brown butter pie crust takes a bit longer and imparts so much delicious nutty flavor into each bite of your pie.
- If you’re pressed for time, store-bought pie crust would also work for this recipe.
Step 3: Roll out the pie crust
- On a lightly floured surface, roll out one of the pie crusts into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch cast iron pan (recommended) or pie dish.
Step 4: Blind bake the bottom crust (optional)
- Since custard pies tend to leave the bottom crusts soggy, I like to blind bake the bottom crust for to give it a head start and create a sturdy base for the pie.
- Place parchment paper over bottom layer of pie crust in the dish and pour dried beans or rice into the dish (enough to keep the crust from puffing too much while it bakes).
- Bake at 375 degrees Fahrenheit for 15 minutes. Let it cool slightly before filling.
- Again, this step is optional. Your pie will come out just fine if you assemble the entire pie and bake it all together.
Step 5: Fill the pie
- Carefully remove the pan or dish from the oven. Pour the sweet potato filling into the prepared pie crust, spreading it out so there is slightly more filling near the center than around the edges.
Step 6: Add the top crust
- Roll out the second pie crust and place it over the filled pie. Trim any excess dough, leaving about a 1-inch overhang. Press the edges of the top and bottom crusts together to seal, then crimp the edges with a fork.
Step 7: Ventilation and brushing
- Cut 6-8 slits in the top crust to allow steam to escape during baking. This can be done in a decorative star of flower pattern if desired.
- Brush the top crust with egg wash (1 egg plus a splash of water or milk) or a golden finish.
Step 8: Bake
- Place the pie in the preheated oven (reduce to 350 degrees after blind baking) and bake for 45 to 55 minutes, or until the crust is golden brown and the filling is set.
Why should I use a cast iron pan instead of glass pie dish to bake my pies?
Using a cast iron pan instead of a glass dish for baking pies offers several advantages:
- Heat retention: Cast iron is known for its excellent heat retention properties. It distributes heat evenly, ensuring that the pie bakes uniformly. This can result in a more evenly cooked and golden crust.
- Durability: Cast iron pans are extremely durable and can withstand high temperatures without the risk of shattering, unlike glass dishes which can crack or break under sudden temperature changes.
- Versatility: Cast iron pans can be used both on the stovetop and in the oven, making them versatile for various cooking methods. This means that you can use the same pan for both preparing and baking the pie, reducing the number of dishes you need to use.Also, baking in a cast iron pan makes it easier to remove the pie from the pan for serving purposes.
- Flavor enhancements: Some people believe that baking pies in cast iron can impart a subtle, desirable flavor to the crust, enhancing the overall taste of the pie.
- Aesthetics: Cast iron pans often add a rustic and appealing aesthetic to the presentation of the pie, especially if you’re serving it directly from the pan.
Overall, using a cast iron pan for baking pies can contribute to a well-cooked, visually appealing, and flavorful final product. However, it’s important to note that using a glass dish is also a popular and effective method for baking pies, and ultimately the choice between the two will depend on personal preference and the specific requirements of the recipe.
Tips and variations for your double crusted sweet potato pie
- For an extra flavor boost, consider adding a teaspoon of orange zest or a splash of bourbon to the sweet potato filling.
- To make a decorative top crust, use cookie cutters to create shapes from any extra craps of rolled-out dough and arrange them over the crust/filling before baking.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla or butter pecan ice cream for an indulgent treat.
Brown Butter Double Crusted Sweet Potato Pie
Servings 8 Slices
Calories 746kcal
Ingredients
For the pie crust
- 1 ½ cups unsalted butter 3 sticks
- 3 ¾ cups all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- ¾ cup water ice cold, and more, if necessary
- 1 large egg
For the sweet potato filling
- 2 cups sweet potatoes roasted or boiled, then mashed
- ½ cup brown sugar
- ¼ cup unsalted butter melted
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 package 3.4 ounces instant vanilla pudding mix
- ½ can 7 oz sweetened condensed milk
- ½ cup evaporated milk
- 2 large eggs beaten
Instructions
Brown and freeze the butter
- In a saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter turns a golden brown color and gives off a nutty aroma. Be careful not to let it burn. Once browned, remove from heat and let it cool slightly.
- Pour brown butter into a parchment paper-lined freezer-safe dish and freeze until solid.
Prepare the dough
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Cut butter into the dry ingredients until the dough resembles coarse crumbs.
- Gradually add the ice water, a few tablespoons at a time, and mix until the dough just holds together when pinched.
- Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Assemble the pie
- Once chilled, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
- On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish.
- Either blind bake (instructions in post above) or completely assemble the pie by adding the prepared filling.
- Roll out the second disk of dough for the top crust. Seal by crimping the sides with a fork. Brush with egg wash. Sprinkle with cinnamon sugar (optional).
Bake
- Preheat the oven to 425 degrees Fahrenheit (220°C).
- Place the pie in oven for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit (175°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is set.
Nutrition
Calories: 746kcal | Carbohydrates: 77g | Protein: 10g | Fat: 44g | Cholesterol: 166mg | Sodium: 361mg | Fiber: 3g | Sugar: 25g | Vitamin A: 5996IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg
