This sweet potato pie from Detroit’s fantastic Sister Pie is way too good to reserve just for Thanksgiving. It’s perfect for making all fall and winter, when pie-appropriate produce can be scare—but root veggies are in their prime, and perfect for a hearty pie to comfort you through the cold months. The creamy, coconut milk-enriched filling is fragrant with brown sugar and cardamom, and the generous border of crunchy toasted coconut flakes is a great contrast to the smooth sweet potato underneath. The golden, frilly pie crust, of course, is perfect.
Note: The book has great, detailed instructions for making, rolling out, crimping, and blind baking their signature All-Butter Pie Dough, but if you don’t have it on hand, you can also use our Easy Pie Dough recipe. After letting the crust chill in the fridge for at least a couple hours, if not overnight, roll it out, transfer it to your pie plate, crimp the edges, and put it in the freezer for 15 minutes. Then, you’ll be ready to blind bake the crust per the recipe instructions.
To fill and bake the pie:
Reprinted with permission from Sister Pie: The Recipes & Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski, copyright © 2018. Published by Lorena Jones Books, a division of Penguin Random House, Inc. Images copyright © by E.E. Berger
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