Description
This Orange Sweet Potato Custard Pie is a delightful twist on the classic sweet potato pie, infused with bright citrus notes from fresh orange juice and zest. Encased in a flaky unbaked pie crust, the smooth custard filling combines mashed sweet potatoes, cream, eggs, and warming spices, creating a luscious dessert perfect for holidays or any special occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 1/2 cups cooked and mashed sweet potatoes
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Set your oven to 375°F to prepare it for baking the pie.
- Mix Filling Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, whole milk, heavy cream, eggs, orange juice, orange zest, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk thoroughly until the mixture is smooth and fully blended.
- Assemble Pie: Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly and smoothing the top.
- Bake: Place the pie in the preheated oven and bake for 45–50 minutes, or until the center is set. Check doneness by inserting a knife near the center; it should come out clean.
- Cool Down: Remove the pie from the oven and let it cool completely on a wire rack.
- Chill: Refrigerate the pie for at least 2 hours before serving to allow flavors to meld and the custard to firm up.
Notes
- For a richer taste, try roasting the sweet potatoes before mashing instead of boiling.
- Serve garnished with whipped cream and a sprinkle of cinnamon or extra orange zest for added flavor and presentation.
- This pie can be prepared a day in advance and stored covered in the refrigerator to enhance flavors.
