Sweet Potato Pie with Streusel Topping

For our second pie, for Pi Day, we made a mouth watering southern treat: Sweet Potato Pie with a Streusel Topping. Forget about pumpkin pie, this pie is so much better. It’s smooth, it’s creamy, it has a streusel topping. You can’t really go wrong there.

Sweet Potato Pie with Streusel Topping

Our recipe was inspired by Stephie Cooks.


Sweet Potato Pie with Streusel Topping

Pie Filling: 

  • 1 unbaked 9- or 10-inch pie crust
  • 2 cups mashed cooked sweet potatoes
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon fresh ginger
  • ⅛ teaspoon salt
  • ¼ cup (1/2 stick) butter, melted
  • 1¼ cups evaporated milk
  • 5 egg yolks
  • 1 tablespoon vanilla

Streusel Topping: 

  • ⅔ cup flour
  • ⅔ cup brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 6 tablespoons cold unsalted butter, cut into pieces

Step 1: 

Peel, chop, then boil your sweet potatoes adding whatever is left in the evaporated milk can, there’s always just a little bit left and we figured, why not! Boil until tender, and the tenderer(is this a real word?) the better, or if you want a more “rustic” look and feel to the pie, keep them al dente.

Sweet Potato Pie with Streusel Topping

Sweet Potato Pie with Streusel Topping

Sweet Potato Pie with Streusel Topping

Step 2:

Preheat the oven to 450°.

Step 3: 

When the sweet potatoes are mashed and cooled slightly, (return to saucepan that you mashed them, it doesn’t have to be big) add brown sugar, white sugar, cinnamon,nutmeg fresh grated ginger, melted buttered, 3/4 of a cup of the evaporated milk. Whisk together.

Sweet Potato Pie with Streusel Topping

Sweet Potato Pie with Streusel Topping

Sweet Potato Pie with Streusel Topping

Sweet Potato Pie with Streusel Topping

Step 4:

Return the mixture to the medium heat and whisk until everything is melted and dissolved. Remove from heat to cool (five or so minutes)

Sweet Potato Pie with Streusel Topping

I know it looks a little weird, but it’s all about the flavor! And remember you can always blend it!

Step 5: 

In a medium bowl, whisk together the egg yolks, the remaining evaporated milk and vanilla.

Sweet Potato Pie with Streusel Topping

Step 6: 

Take about one cup of the sweet potato mixture and very slowly pour into the egg/milk mixture. Remember to stir constantly. You don’t want to cook the eggs or curdle them.  Sweet scrambled egg pie is gross.

Sweet Potato Pie with Streusel Topping

Step 7: 

Now pour the warmed egg/milk/sweet potato mixture back into the sauce pan with the remaining sweet potato mixture. Mix well. At this stage, if you don’t like the consistency, we put ours in the blender, and blended until smooth.

Sweet Potato Pie with Streusel Topping

Step 8: 

In a small bowl, combined the dry ingredients for the streusel topping. Mix well. Add chopped butter (make sure it’s cut into small pieces). Using a pastry cutter, combine until the mixture is crumbly. If not using right away, place in fridge so the butter doesn’t melt!

Sweet Potato Pie with Streusel Topping

Sweet Potato Pie with Streusel Topping

Step 9: 

Pour the mixture into your pie crust (either frozen or homemade), we tried not to fill all the way to the top, to give a little extra room for it to grow. If there is extra pour into a small oven safe ramekin and bake. Top with half of the streusel mix and pop it in the oven for 10 minutes.

Sweet Potato Pie with Streusel Topping

Sweet Potato Pie with Streusel Topping

Step 10: 

After 10 minutes in the oven, lower the oven to 325° and set your timer for 50 minutes. On a separate timer, set a timer for 20 minute and when that goes off, take out the pie and add the remaining streusel, return to oven.

Step 11: 

Remove from oven and let cool for at least one hour. Or as I recommend, overnight.


Sweet Potato Pie with Streusel Topping

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Blueberry Lemon Cream Pie

It’s Pie Day! And we LOVE pie! I mean, who doesn’t love pie? And if you don’t like pie, then I don’t know if there is any hope for you. Kidding! I’m sure we can find you a pie to like!

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Our first recipe for pie day is a personal favorite. Blueberry Cream Pie! We were inspired by this recipe and this one and made our own interpretation by adding lemon. But if you’re not a fan of lemon, you can always omit it!

Blueberry Lemon Pie

Fun fact: Did you know that first pie recipe was first recorded in a 16th century (1545) cookbook? How crazy is that? And then by 1553 a German Cookbook had a recipe for pastry dough!


Blueberry Lemon Pie

Ingredients

  • One pie shell (You can use your own or pre-made)

Pie Filling Filling:

  • 3 cups blueberries
  • 1 cup sugar
  • 1/3 cup flour
  • 2 large eggs (Always at room temperature)
  • 1/2 cup sour cream
  • 1/2 tsp vanilla
  • Zest of one lemon
  • 1 tsp lemon extract

Streusel Topping 

  • 2 1/2 tbsp brown sugar
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup melted butter (I prefer salted)
  • 2/3 cup of flour

Step 1: 

Preheat oven to 350°.

Step 2: 

If using your own dough, lay the pie dough in pie plate and crimp the edges the way you like. Place in the fridge until ready for use. If using a frozen or pre-made dough, leave in freezer until ready.

Step 3: 

To make the filling, place sugar and flour in a large bowl and whisk until blended.

Step 4:

Next, add the eggs one at a time. When you add the first egg, the mixture will look dry and crumbly and may be hard to mix. Don’t worry, as you keep adding ingredients, the mix will smooth out.

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

A little sketchy looking, but keep going!

Blueberry Lemon Pie

Look at that! Smooth and beautiful!

Step 5: 

Add the sour cream, vanilla, lemon zest and lemon extract and whisk until smooth.

Blueberry Lemon Pie

Blueberry Lemon Pie

Step 6: 

In a separate bowl, mix together the brown sugar, sugar, cinnamon, and nutmeg and whisk together. Add the melted butter and use a pasty cutter or fork to mix together until crumbly.

Blueberry Lemon Pie

Step 7: 

With a wooden spoon, gently mix blueberries into cream mixture. Take your pie dough out of the fridge or freezer and pour the blueberry and cream mixture into the awaiting pie shell. **We always put our pie shells on a cookie tray for easy transfers from counter to oven.

Blueberry Lemon Pie

Blueberry Lemon Pie

Step 8: 

Gently crumble the streusel topping evenly across the top of the pie. Place the pie in the oven and bake for 50 to 55 minutes. Cool and then serve with fresh whipped cream or vanilla ice cream.

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie


**If you don’t have fresh blueberries, you can always use frozen just make sure you let them thaw completely before using. Trust us, you don’t want all that extra water in your pie. It will become soggy and no fun!

***You can also add a tiny amount of either corn starch or instant tapioca. You can read more about that here, if you’re confused!

****We recommend cooking the pie the day before and letting it cool completely before cutting. But if you don’t mind messy pie (I mean, it still tastes the same) then go for it!

And let us know how this sexy pie turns out for you!

And remember kids, pies are just sweet Calzones. Thank you Ben Wyatt for your sage advice. Maybe next time we should make a sweet calzone…Until next time!

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