Creamy Sweet Potato Pie

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 4-5 tablespoons ice water
• 2 cups cooked sweet potatoes
• 1 cup sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together; it should be slightly tacky but not overly wet. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C) while the dough is chilling.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges for decoration.
6. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until golden brown.
7. In a mixing bowl, mash the cooked sweet potatoes until smooth. Add the sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, salt, and lemon juice. Mix until well combined and creamy.
8. Pour the sweet potato filling into the baked pie crust, smoothing the top with a spatula.
9. Return the pie to the oven and bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
10. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

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