Description
A deliciously smooth and creamy Orange Sweet Potato Custard Pie combining the natural sweetness of sweet potatoes with bright citrus notes of orange. This Southern-inspired dessert is perfect for holiday gatherings, featuring a buttery pie crust filled with a spiced custard mixture flavored with cinnamon, nutmeg, and orange zest.
Ingredients
Scale
Filling
- 1 1/2 cups mashed cooked sweet potatoes
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Filling: In a large mixing bowl, thoroughly whisk together the mashed sweet potatoes, orange juice, and orange zest until well combined. Add the granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until the custard mixture is smooth and uniform in texture.
- Fill Pie Crust: Pour the prepared custard mixture into the unbaked 9-inch pie crust, spreading it evenly.
- Bake the Pie: Place the pie on the center rack of the preheated oven and bake for 50 to 60 minutes. The pie is ready when the custard is set and a knife inserted in the center comes out clean.
- Cool the Pie: Remove the pie from the oven and set it on a wire rack. Let it cool completely before slicing to allow the custard to firm up perfectly.
- Serve: Serve the pie at room temperature or chilled according to preference. Optionally, add a dollop of whipped cream for extra indulgence.
Notes
- This pie can be made a day ahead and stored in the refrigerator to let flavors meld.
- For a creamier texture, blend the filling in a food processor before pouring into the crust.
- Use a graham cracker crust instead of traditional pie crust for a delightful variation.
