Page 231 - Pie Squared

Place the sweet potatoes, brown sugar, melted butter, miso,
sesame oil, ginger, salt, and pepper together in the bowl of a stand

mixer and combine using the whisk attachment. Add the egg yolks,
one at a time, beating between each addition. Pour in the coconut
milk and beat until smooth and light. Pour the mixture into a large
mixing bowl. Clean the bowl from the stand mixer.

Place the egg whites in the bowl of a mixer fitted with the whisk
attachment and beat until medium peaks form, 3 to 4 minutes.
Spoon a small amount of the egg whites into the bowl with the sweet
potato mixture and stir well to lighten. Add the remaining egg whites

and fold in for a mousse-like texture. It’s alright if a few white streaks
remain.
Gently scrape the filling into the crust and carefully smooth the
surface. Slide the pie into the oven and bake, rotating halfway

through, until the filling is set but still wobbly in the center, 30 to 35
minutes. Transfer to a wire rack to cool.
For the topping: Once the pie has cooled completely, spread the
sour cream across the surface with an offset spatula and sprinkle the

sesame seeds around the edges. Store in the refrigerator and bring
to room temperature before serving.

Techniques: Press-In Crusts (here), Cookie Crumb Crusts (here)

Swaps:

Try a Pretzel (here) or Ritz Cracker Crust (here).

Blind bake (see here) a single-crust All-Butter (here) or Rye Crust

(here).

Trade the sweet potato for about 1½ cups butternut or kabocha
squash puree.