Step-by-Step Instructions:
Step 1: Prepare the Oven and Pie Crust
Preheat your oven to 375°F (190°C). Place the unbaked pie crust on a cookie sheet to catch any spills during baking. This also makes it easier to move the pie in and out of the oven later.
Step 2: Make the Sweet Potato Filling
In a large mixing bowl, combine 1 1/2 cups of sugar, 2 tablespoons of flour, and 3 ounces of the evaporated milk (remember to set aside 2 tablespoons for the glaze). Add the lightly beaten egg and 1 teaspoon of vanilla extract, mixing until everything is well incorporated.
Once the wet mixture is smooth, fold in 2 cups of cooked and mashed sweet potatoes. Stir gently until the sweet potatoes are fully combined with the rest of the ingredients. The filling should be smooth and creamy, with no large lumps.
Step 3: Pour the Filling into the Pie Crust
Carefully pour the sweet potato mixture into the unbaked pie shell, spreading it out evenly. Make sure the surface is smooth and level, as this will help the glaze sit evenly on top.
Step 4: Prepare the Butter Glaze
In a separate small bowl, mix together 1/2 cup of sugar and 2 1/4 teaspoons of flour. Stir in the 2 tablespoons of melted butter and the 2 tablespoons of evaporated milk that you set aside earlier. Whisk until the mixture is smooth and glossy.
Step 5: Glaze the Pie
Drizzle the glaze evenly over the sweet potato mixture, but be careful not to overdo it. The glaze should form a thin, glossy layer on top of the pie without sinking too deeply into the filling. If desired, sprinkle 1/4 cup of walnut pieces over the glaze for an added crunch and nutty flavor.
Step 6: Bake the Pie
Place the pie in the preheated oven and bake for about 1 hour, or until the crust is golden brown and a knife inserted near the center comes out clean. The filling should be set but still soft and creamy, while the glaze will have formed a slightly crisp, sugary layer on top.
Step 7: Cool and Serve
Once baked, remove the pie from the oven and let it cool on a wire rack. Allow the pie to cool completely before slicing and serving, as this helps the filling to set and makes for cleaner slices.
Storage Options:
Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 4 days. To serve, you can enjoy it chilled or warm it up slightly in the microwave.
Freezing: If you’d like to save some pie for later, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. The pie can be frozen for up to 2 months. To thaw, leave the slices in the refrigerator overnight and warm in the microwave if desired.
Optional Tips:
- If you’re worried about the pie being too sweet, feel free to skip the glaze entirely, especially if your sweet potatoes are naturally sweeter. The pie is delicious and rich enough on its own without it.
- For a twist, you can replace the walnuts with pecans or leave out the nuts entirely.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Final Thoughts:
This Sweet Potato Pie with a Butter Glaze is a classic comfort dessert that brings the warmth of sweet potatoes and the richness of a buttery crust together in perfect harmony. Whether you enjoy it with or without the glaze, this pie is a delightful treat for any occasion—especially during the fall and winter months.
Enjoy!
