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Sweet Potato Chiffon Pie Recipe

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4.3 from 258 reviews

  • Author: Ava
  • Total Time: 10 hours 55 minutes
  • Yield: 8 servings

Description

This Sweet Potato Chiffon Pie is a luscious and airy dessert featuring a flaky homemade crust filled with a smooth, spiced sweet potato custard and topped with a light, glossy meringue. Roasted sweet potatoes are combined with warming spices and a creamy custard base, then folded into a fluffy meringue to create a delicate and flavorful pie perfect for any special occasion or holiday dessert.

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 6 tbsp unsalted butter (frozen and cubed)
  • 3/4 cup vegetable shortening or leaf lard (chilled)
  • 1/2 cup ice water

Filling

  • 4 medium sweet potatoes
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1 envelope unflavored gelatin
  • 4 eggs (separated)
  • 1/2 cup water
  • 1 1/2 cup granulated sugar (divided)
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1/2 tsp cream of tartar
  • 1 tbsp vanilla extract

Optional Topping

  • Whipped Cream (optional)

Instructions

  1. Make the Pie Crust: In a large bowl, mix the all-purpose flour and salt together. Add the frozen cubed unsalted butter and chilled vegetable shortening or leaf lard. Use a pastry cutter or forks to cut the fats into the flour mixture until pea-sized bits remain with some larger fat pieces visible.
  2. Add Ice Water: Slowly drizzle in 1/2 cup of ice water, 1 tablespoon at a time, stirring after each addition with a rubber spatula. Stop adding water when the dough begins to clump together and there is very little loose flour left.
  3. Form Dough Discs: Transfer the dough onto a floured surface. Fold the dough several times with floured hands to fully incorporate the flour and fats. Form the dough into a ball, then divide it in half. Flatten each half into 1-inch thick discs.
  4. Chill Dough: Wrap each dough disc tightly in plastic wrap and refrigerate for 1 1/2 hours. The dough can be stored in the fridge for up to 3-5 days if needed.
  5. Bake Pie Crust: Preheat the oven to 400°F. Roll out one chilled dough disc to 1/4 inch thickness and fit it into a 9-inch pie dish. Trim excess dough and crimp the edges.
  6. Blind Bake: Prick the bottom of the crust with a fork. Place a piece of parchment paper over the crust and fill it with dried beans or pie pearls. Bake for 10 minutes, then remove parchment and beans and bake for an additional 15 minutes until fully cooked. Let crust cool before filling.
  7. Roast Sweet Potatoes: Prick the sweet potatoes all over with a fork. Place them on a baking sheet and roast in the 400°F oven for 45 minutes to 1 hour until tender. Let cool until easy to handle.
  8. Prepare Sweet Potato Puree: Pass the cooled sweet potatoes through a potato ricer, food mill, or blend in a food processor until smooth and free of strings. Transfer to a large bowl and set aside.
  9. Bloom Gelatin: In a small bowl, sprinkle the unflavored gelatin over 1/4 cup water. Let it stand for about 3 minutes to bloom.
  10. Heat Cream: Warm the heavy cream in a small saucepan over medium heat until it just begins to bubble around the edges. Remove from heat and cover to keep warm.
  11. Make Custard Base: In a medium heatproof bowl, whisk egg yolks until slightly thickened, about 1-2 minutes. Add 1/4 cup sugar and whisk until very thick and pale, about 3 minutes. Gradually whisk in the warm cream until smooth.
  12. Thicken Custard: Set the bowl over a saucepan of simmering water (double boiler). Whisk constantly until custard thickens, about 6-8 minutes.
  13. Add Gelatin to Custard: Stir the bloomed gelatin into the warm custard and whisk for 1 minute until completely dissolved. Remove from heat.
  14. Combine Sweet Potato Mixture: Stir the custard into the sweet potato puree. Add vanilla extract, cinnamon, ginger, nutmeg, cloves, and kosher salt. Mix well and set aside.
  15. Make Sugar Syrup: In a small saucepan, combine 1/2 cup water and 1 cup sugar. Heat over high and cook until the syrup reaches 240°F on a candy thermometer.
  16. Beat Egg Whites: In the large bowl of a stand mixer fitted with whisk, combine the egg whites and cream of tartar. Beat on medium speed until soft, fluffy peaks form.
  17. Add Hot Syrup to Egg Whites: With the mixer running on high speed, carefully pour the hot sugar syrup into the egg whites in a thin stream. Continue beating until the meringue is glossy, white, and forms stiff peaks.
  18. Fold Meringue into Filling: Gently fold the meringue into the sweet potato custard mixture with a rubber spatula until no streaks remain.
  19. Assemble and Chill Pie: Pour the filling into the cooled pie crust. Refrigerate the pie for at least 8 hours, or until very cold and set.
  20. Serve: Optionally decorate with whipped cream before serving if desired.

Notes

  • Ensure the butter and shortening are very cold to achieve a flaky pie crust.
  • Be careful not to overwork the pie dough to prevent it from becoming tough.
  • Fully cook and cool the sweet potatoes before pureeing for the best texture.
  • Use a candy thermometer to accurately reach the 240°F temperature for the sugar syrup.
  • Folding the meringue gently ensures a light and airy filling.
  • The pie needs to chill overnight for the mousse to set properly.
  • Whipped cream is optional but adds a lovely finishing touch.
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sweet-potato-chiffon-pie-recipe/