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Sweet Potato Pie with Cornmeal Pastry

Enjoy a classic pie made southern style with cornmeal pastry and topped with lots of whipped cream!

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( 31 Ratings)

31 Ratings

5 Stars 65%

4 Stars 26%

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Prep Time 30 min
Total Time 4 hr 15 min
Servings 8

Ingredients

Cornmeal Pastry

2/3: cup Gold Medal® all-purpose flour

1/3: cup cornmeal

1/4: teaspoon salt

1/3: cup plus 1 tablespoon shortening

2: to 3 tablespoons cold water

Filling and Topping

2: eggs

2: cups mashed cooked sweet potatoes

3/4: cup granulated sugar

1 2/3: cups evaporated milk

1: teaspoon ground cinnamon

1/2: teaspoon salt

1/2: teaspoon ground ginger

1/4: teaspoon ground cloves

: Sweetened whipped cream, if desired

Cinnamon-Pecan Streusel

1/3: cup packed brown sugar

1/3: cup chopped pecans

1: tablespoon butter or margarine, softened

1/2: teaspoon ground cinnamon

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Directions

1 In medium bowl, mix flour, cornmeal and 1/4 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3 Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch deep-dish glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1/2 inch from rim of plate. Fold and roll pastry under, even with plate; flute as desired.
4 In medium bowl, beat eggs slightly. Stir in remaining filling ingredients except whipped cream. Pour into pastry-lined pie plate.
5 Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 minutes longer.
6 In small bowl, mix all streusel ingredients until crumbly. Sprinkle streusel over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.

EXPERT TIPS

Expert Tips

You can use the cornmeal pastry in your favorite quiche or pot pie recipe, too.

Sprinkle whipped cream with cinnamon for a restaurant-fancy finish.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 445
Calories from Fat: 170 ),

% Daily Value

Total Fat: 19 g; 19 %
(Saturated Fat 5 g, 5 % ),
Cholesterol: 54 mg; 54 %;
Sodium: 320 mg; 320 %;
Total Carbohydrate: 63 g; 63 %
(Dietary Fiber 3 g 3 % ),
Protein: 8 g; 8 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 14%;
Calcium: 18%;
Iron: 10%;

Exchanges:

3 Starch; 1 Fruit; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 11/17/2012 2:23:35 PM REPORT ABUSE mousa16 said:

Rating:

I made this pie for the first time as a trial for my thanksgiving gathering. I had to make it without the pecan topping because of a nut allergy sufferer in the family, but it didn't detract from the success I had with it! My mom loved it so much she had two servings! I can't wait to make it again and serve it on the big day. However, I did find that the quantity of the filling was too much. When I make it again, I will halve the filling quantity. Would highly recommend!

This reply was: Helpful Inspiring