Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • ½ cup Unsalted Butter, very cold, cubed
  • 3–5 tablespoons Ice Water
  • 1 ½ cups cooked and mashed Sweet Potatoes (about 340g)
  • ¾ cup Dark Brown Sugar, packed
  • 2 Large Eggs, lightly beaten
  • ½ cup Heavy Cream
  • ¼ cup Unsalted Butter, melted and cooled
  • 2 tablespoons Bourbon Whiskey
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Prepare the Crust: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Roll and Blind Bake: Roll out the chilled dough and fit it into the 9-inch pie dish. Line the crust with parchment paper and fill with pie weights. Blind bake at 375°F (190°C) for 15 minutes. Remove weights and paper, then bake for another 5–8 minutes until lightly set. Set aside to cool slightly. Reduce oven temperature to 350°F (175°C).
  3. Combine Dry Ingredients: In a large bowl, whisk together the mashed sweet potatoes, brown sugar, salt, cinnamon, nutmeg, and ginger until uniform.
  4. Incorporate Liquids: Whisk in the eggs one at a time. Then, gently fold in the melted butter, heavy cream, vanilla extract, and the Bourbon. Mix only until just combined.
  5. Fill and Bake: Pour the filling carefully into the pre-baked pie shell.
  6. The Slow Bake: Bake at 350°F (175°C) for 50–60 minutes. The edges should be set, but the very centre should still have a slight, gentle wobble.
  7. Cool Completely: Allow the pie to cool completely on a wire rack for at least 2 hours before slicing to ensure the custard sets properly.