Description
This Orange Sweet Potato Custard Pie is a delightful twist on the traditional sweet potato pie, infused with fresh orange juice and zest for a citrusy brightness. Creamy and spiced with cinnamon, nutmeg, and ginger, this pie is perfect for holiday gatherings or any time you crave a comforting dessert with a zesty flair.
Ingredients
Scale
Filling
- 1 ½ cups mashed cooked sweet potatoes
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup evaporated milk
- ½ cup orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Mix Dry Ingredients: In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix thoroughly to blend the spices evenly.
- Add Eggs: Beat in the eggs until the mixture is well combined and smooth.
- Incorporate Liquids: Stir in evaporated milk, orange juice, orange zest, and vanilla extract until the filling is creamy and homogeneous.
- Prepare Pie Crust: Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly with a spatula to smooth the top.
- Bake: Place the pie in the oven and bake for 50 to 60 minutes or until the center is set and a knife inserted near the center comes out clean. If the crust starts to brown too fast, cover the edges with foil to prevent burning.
- Cool: Remove the pie from the oven and allow it to cool completely to set before serving.
Notes
- Use freshly squeezed orange juice and zest for the best flavor.
- The pie can be made a day in advance and stored in the refrigerator.
- Serve chilled or at room temperature, optionally topped with whipped cream for extra indulgence.
