Description
This Sweet Potato Pie with Condensed Milk is a rich and creamy dessert featuring a flaky pecan-studded crust filled with a smooth sweet potato custard, lightly spiced with pumpkin pie seasoning and vanilla. Perfectly baked to golden perfection, this classic Southern-style pie offers comforting fall flavors and can be garnished with whipped cream and toasted pecans for extra indulgence.
Ingredients
Scale
Pie Crust
- 1-2/3 cups pie crust mix
- 1/4 cup finely chopped pecans
- 3 to 4 tablespoons cold water
Filling
- 3 large eggs
- 2 cans (15 ounces each) sweet potatoes, drained
- 1 can (14 ounces) sweetened condensed milk
- 1-1/2 to 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Optional Garnishes
- Whipped cream
- Additional chopped pecans, toasted
Instructions
- Prepare the Crust: In a small bowl, combine the pie crust mix and finely chopped pecans. Gradually add 3 to 4 tablespoons of cold water, tossing the mixture with a fork until the dough comes together in a ball. Roll out the dough on a floured surface to fit a 9-inch deep-dish pie plate or a cast-iron skillet. Transfer the crust to the pie plate and flute the edges. Set aside.
- Make the Filling: In a food processor, combine the eggs, drained sweet potatoes, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Blend the mixture until smooth and creamy.
- Fill and Bake: Pour the sweet potato filling into the prepared crust. Bake in a preheated oven at 425°F (218°C) for 15 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean.
- Cool and Garnish: Remove the pie from the oven and place it on a wire rack to cool completely. Once cooled, garnish with whipped cream and toasted chopped pecans if desired. Serve and enjoy!
Notes
- You can use fresh cooked sweet potatoes as a substitute for canned ones; simply bake or boil, then mash and drain any excess moisture.
- Adjust the pumpkin pie spice quantity based on your preference for spice intensity.
- To toast pecans, spread them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Allow the pie to cool completely to ensure the filling sets properly before slicing.
- For a dairy-free version, consider using a vegan condensed milk substitute.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 80 mg
