Page 43 - Baking
P. 43
SWEET POTATO PIE WITH
BOURBON WHIPPED CREAM
MAKES 1 (9-INCH) PIE
8 ounces gingersnap cookies 1. Preheat oven to 350°.
¼ cup plus 3 tablespoons sugar,
divided 2. In the work bowl of a food processor, place cookies and 3 tablespoons
6 tablespoons unsalted butter, sugar; process until finely ground. Add melted butter, and process until
melted mixture resembles wet sand. Press mixture into a 9-inch pie plate.
2 cups mashed cooked sweet
potato 3. Bake until just beginning to brown, about 10 minutes. Let cool on a wire rack.
1 (14-ounce) can sweetened
condensed milk 4. In a large bowl, whisk together sweet potato, condensed milk, eggs,
2 large eggs lemon juice, cinnamon, vanilla, nutmeg, salt, and remaining ¼ cup sugar.
2 teaspoons fresh lemon juice Pour filling into prepared crust.
1 teaspoon ground cinnamon
1 teaspoon vanilla extract 5. Bake until puff ed around the edges and set in the center, about 50 minutes.
½ teaspoon ground nutmeg Let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
¼ teaspoon salt
Bourbon Whipped Cream 6. Spread Bourbon Whipped Cream onto chilled pie.
(recipe follows)
NOTE: Crust can be made up to 2 days ahead, covered, and stored at room
temperature.
BOURBON WHIPPED CREAM
Makes about 11/2 cups
3/4 cup heavy cream
1 teaspoon bourbon
2 tablespoons confectioners’ sugar
1. In a large bowl, combine cream, bourbon, and confectioners’ sugar.
Using a hand blender with whisk attachment, whip cream until stiff peaks
form. Chill until ready to use.
42
