As if life could not get any sweeter, Mario Batali’s amazing Sweet Potato pie is the perfect ending to your Thanksgiving meal!
BASIC PIE CRUST:
3 1/2 cups all-purpose flour
1 teaspoon Kosher salt
1/2 teaspoon baking powder
1 1/2 cups unsalted butter (very cold, cut into small cubes)
1/2 cup ice water (or more as needed)
SWEET POTATO PIE:
2 pounds sweet potatoes (3 to 4 large)
3 large eggs
4 tablespoons unsalted butter (melted)
1 cup light brown sugar (packed)
1/2 cup half-and-half
2 tablespoons bourbon (optional)
2 tablespoons molasses (plus more for serving, optional)
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg
1 pint vanilla ice cream (to serve)
WHIPPED CREAM (FOR SERVING):
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
For the Basic Pie Crust: In a large bowl, combine the flour, salt, and baking powder. Add the butter and toss to coat in the flour, then mix with a pastry blender-or the back of a fork until the butter resembles pea-sized pieces. Add 6 tablespoons of the ice water and mix in until the dough just comes together, adding water a tablespoonful at a time, if necessary. (The ingredients can be mixed in a food processor but should be done in two batches.)
Dust a work surface with flour and turn the dough out of the bowl. Cut it in half and form 2 discs. Dust them with more flour, then wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
When ready to roll out the crust, dust your work surface and use a rolling pin to roll out the dough to at least 12-inches across. Carefully line a 9-inch pie pan with the dough and cut away any excess hanging over the sides. Refrigerate the crust until ready to fill. The second disc can be used for another pie, or as a top crust in double-crusted pies.
For the Sweet Potato Pie: Preheat the oven to 400ºF
Line a baking sheet with foil or a silicone mat. Prick each potato several times with the tip of a small, sharp knife. Place on the baking sheet and roast for 60 minutes, turning them over halfway through, until soft. When cool enough to handle, remove the skins, put the flesh in a large bowl, and mash with a fork.
Prebake the prepared pie crust for 12 minutes, until just tan. (You can put it in the oven during the last 12 minutes the potatoes are roasting.) Reduce the oven temperature to 350ºF.
In the bowl of a stand mixer with the paddle attachment, combine the eggs, butter, sugar, half-and-half, bourbon (optional), molasses, vanilla, and nutmeg until smooth. Add the roasted sweet potato and mix to form a smooth filling.
Pour the filling into the pie crust and bake for 45 minutes, until the filling begins to set. Allow to cool to room temperature. Serve with softly whipped cream, vanilla ice cream, and a drizzle of molasses.
For the Whipped Cream: In a chilled large bowl, add the heavy cream and vanilla and whisk until foamy by hand or using a stand mixer. Add sugar and whip until soft peaks form.
Tip: When prebaking the crust, prick the crust all over with the prongs of a fork. Place a sheet of parchment paper in the bottom and fill with pie weights or dry beans–this is called blind baking. Remove from the oven once light golden and allow to cool.