Double Crusted Sweet Potato Pie

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Double Crusted Sweet Potato Pie

Double Crusted Sweet Potato Pie brings together creamy sweet potato filling with rich buttermilk goodness, all wrapped in a flaky crust that'll have everyone asking for seconds (and the recipe!).

Prep Time1 20

Cook Time1 20

Cool Time5 30

Total Time8 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 473kcal

Author: Jocelyn Delk Adams

Equipment

Sheet Pans
Stand mixer
9-inch Pie Dish

Ingredients

Sweet Potato Pie Filling

2 medium sweet potatoes 11 ounces each
Oil
½ cup salted butter room temperature
1 ¼ cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
½ cup evaporated milk
1 tablespoon all-purpose flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

Buttermilk Pie Filling

½ cup unsalted butter melted
1 ½ cup granulated sugar
3 large eggs room temperature and beaten
1 tablespoon pure vanilla extract
2 tablespoons all-purpose flour
1 tablespoon cornstarch plus 1 teaspoon
¼ teaspoon kosher salt
1 cup buttermilk room temperature
1 Pie Crust

Instructions

Preheat oven to 400F. Place rack in middle position. Prepare sheet pan by lining with parchment paper.
Scrub, rinse, and dry sweet potatoes. Stick a fork all over each potato multiple times to allow steam to escape.
Rub oil on the surface of each potato. Place on the prepared pan and bake for about 50 minutes, flipping the potatoes halfway through. Use a toothpick or skewer to check for doneness; the toothpick should slide easily into the potato with no resistance. If not done, bake for a few more minutes.
Remove potatoes from oven and let cool slightly on parchment paper, about 20 minutes (until still warm but able to handle). Carefully remove the skin from potatoes. You should have 1 ¾ cup of mashed potatoes. (You can gently press on them with a fork or whisk and measure them into a measuring cup.)
Meanwhile, set the first disc of pie dough on a lightly floured countertop, then using a rolling pin, roll to a 12-inch circle. Gently roll the circle onto your rolling pin and place over the pie plate and unroll. Gently press the pie dough into the plate. There should be about a 1-inch overhang of dough. Dock the dough by using a fork to poke holes on the bottom crust. With the overhang, use kitchen shears or a small sharp knife to trim the edges of the pie dough so they’re even and only about a ½ inch overhang. Pinch the edges together and flip up slightly to create a thick rim all around the pie. Finally, using your thumb and finger of one hand and thumb of the other, crimp the rim all around the pie. Cover loosely in plastic wrap and place in refrigerator until needed.
While warm, place the potatoes in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium low for about 20 seconds then stop. (Once you start to mix the baked potatoes, long little stringy pieces will attach to the whisk; you'll want to rinse the whisk to get rid of those). Repeat these two or three times, each time rinsing the strings from the whisk.
Add butter to warm potatoes and mix on medium until butter has absorbed, about 1 minute. Slowly add sugar on medium low and mix until incorporated. Scrape down the bottom and sides of bowl as needed.
If you see more strings at this step, remove them. Add the eggs one at a time, waiting for each to incorporate into the batter.
While the mixer is on low, slowly add the vanilla and evaporated milk. Scrape the bottom of the bowl to ensure the batter is mixed evenly.
Finally, add the flour, salt, cinnamon, and nutmeg and mix into the batter. Set aside.
Reduce oven to 350F.
Remove the pie crust from the refrigerator and place onto a baking sheet. Then line the crust with parchment paper, then fill with pie weights. Par-bake for 10 minutes, until the crust looks a little dry, but not completely cooked through.
To make the buttermilk pie filling, add the butter and sugar to the bowl of the stand mixer and whisk together on medium for about 5-6 minutes.
Add in the eggs and vanilla in 3 separate additions, scraping down after each addition and allowing to fully incorporate.
Add flour, cornstarch, and salt, then buttermilk and mix well until well combined.
Remove the crust from the oven and pour the sweet potato batter into the crust. Then immediately pour the buttermilk batter on top of that until batter reaches the bottom of the edge of your crust. (Most of the buttermilk batter will sink into the sweet potato pie, but that’s okay.)
Return to the oven and continue baking until the center of the pie is slightly jiggly in the center and an inserted toothpick comes out moist, but clean, and the top is light golden brown, about 1 hour 5-10 minutes.
Remove the pie from the oven and cool to room temperature, about 1 hour 30 minutes. Then place in the refrigerator until chilled and set, about 4 hours.
Remove from the refrigerator about 30 minutes before serving, slice, and enjoy!

Notes

Don’t Skip the Strings: Sweet potatoes can be sneaky with those little stringy bits. Whipping them warm and rinsing the whisk a few times is key to getting that silky-smooth filling. Trust me, it’s worth the extra step!

Room Temp is Everything: Make sure your butter, eggs, and buttermilk are at room temperature. This helps everything mix together and keeps the pie from cracking during baking.

Crust Love: Par-baking the crust is non-negotiable! It keeps the bottom crust from getting soggy and gives you that perfect golden base to hold all that creamy goodness.

Mind the Jiggle: When checking for doneness, the center should have a slight jiggle, like a set custard. Overbaking will dry it out, and ain’t nobody got time for dry pie.

Chill Time is Real: Let the pie cool completely at room temp before chilling it in the fridge. That resting time is what sets the layers perfectly and makes slicing easy.

Make It Shine: Brush the edges of your crust with a little egg wash for that bakery-style golden finish.

Serve It Right: Let the pie sit at room temp for about 60 minutes before serving if you've been storing in the fridge. A cold pie is fine, but room temp pie? That’s where the flavors really come alive.

Nutrition