This recipe was originally published in 2017.
Grated fresh ginger, cinnamon, nutmeg and cloves brighten up this sweet potato pie, which is made with creamy coconut milk. It will become a classic on your Thanksgiving table. This recipe can be made egg-free; see instructions.
TIP: To make sweet potato puree, bake 3 large sweet potatoes in a 400°F oven until they are tender to the touch. Peel the skins and put the soft flesh in a food processor. Pulse until they are pureed.
TIP: Check crust after 25 minutes in the oven and cover crust edges with foil if browning too quickly.
For Egg-Free Sweet Potato Pie, omit 3 eggs. Heat 3 to 4 tablespoons from the can of coconut milk (just until hot) and add 1 tablespoon flax meal. Combine well and let cool to make a gel. Add 2 tablespoons cornstarch to the remaining coconut milk and blend until smooth. Add both mixtures in step 3 to replace 3 eggs. Bake until pie looks firm in the middle. After baking and cooling, pie must be refrigerated for 3 to 4 hours to firm up. Then it can be served at room temperature, if desired.
For Pumpkin Pie or Butternut Squash Pie, use an equal amount of pumpkin puree or butternut squash puree in place of the sweet potatoes.
Shauna’s Gluten-Free Pie Crust Dough
MAKES 2 DISKS OF PIE DOUGH.
Once you feel comfortable making pie dough by hand, the world opens up to you. What you need: cold butter, a touch of shortening, gluten-free flour blend, quick hands and a calm heart. And a lot of practice. Oh darn, you’re going to need to make a lot of pies.
14 tablespoons unsalted butter or dairy-free alternative
6 tablespoons lard or vegetable shortening
2½ cups Gluten-Free Girl’s All-Purpose Flour Blend (below)
½ teaspoon kosher salt
1 tablespoon cold full-fat sour cream, optional*
4–10 tablespoons ice-cold water
1. Cut butter into 1-inch cubes. Put butter and lard in the freezer, on a saucer, for 15 minutes.
2. Add flour blend and salt to a large food processor. Pulse them together until flour is fluffy and aerated. Add chilled butter cubes and lard or vegetable shortening to the food processor and pulse 10 times. The flour and fat should look like a sandy mixture, with some chunks about the size of lima beans still visible.
3. Mix sour cream (if using) with 4 tablespoons of ice-cold water. Pour mixture into the food processor and pulse 5 times. The finished dough should not yet be gathered into a solid ball. Instead, it should look like curds of dry cottage cheese. You should also be able to pinch some of it between your fingers and have it stick together. If the dough is dry, add more cold water 1 tablespoon at a time. It’s better to have dough be a little too wet than a little too dry.
4. Dump dough onto a clean, cool surface, such as a marble board or a piece of parchment paper. Press the palm of your hand onto one end of the shaggy mess of dough and gently press down and away from your body. This technique, known as fraissage, will create long, buttery flakes throughout the flour, which makes for a flakier crust. Repeat this action with the rest of the dough. When it is all evenly smeared, gently gather the dough together in your hands. (A bench scraper is an enormous help here.) Working quickly, make half the dough into a ball and flatten it into a plump disk, about 2 inches tall. Wrap it in plastic wrap. Repeat with the remaining dough. Transfer the dough disks to the refrigerator to rest for at least 30 minutes. (You can also make the dough the night before you want to make the pie.)
5. When you are ready to bake, take the dough disks out of the refrigerator. Let them sit on the counter for at least 10 minutes to allow the dough to come to room temperature before you attempt to work with it.
6. Put 2 pieces of waxed paper on the kitchen counter. (You can also use parchment paper, a floured marble pastry board or a floured countertop, if you wish.) To prevent sticking, lightly oil the sides of the waxed paper that will be touching the dough. Put one of the disks of dough between the pieces of waxed paper. Pat down the disk a bit and lay the rolling pin on it. Imagine the dough is the face of a clock. Roll out once at 12 o’clock. Then, lift the rolling pin and roll out the dough at 12:10. Moving in “10-minute” increments, roll out the pie dough to be slightly larger than the pie pan. Don’t rush. Think of this as pie meditation. Roll out the dough evenly. Lift the top piece of waxed paper. Put a 9-inch glass pie pan upside down on top of the dough. Flip the pan and dough over together. Carefully, strip away the remaining piece of waxed paper. Pat the dough down into the pan, gently. If some of the pie dough sticks to the waxed paper, no worries. Peel off that dough and pat it into the rest of the pie dough. There’s no gluten, so the crust won’t get tough.
7. Flour your fingers. Crimp the edges of the dough by pressing from the inside of the pie pan with the thumb and first finger on your left hand while pressing between those from the outside with the first finger of your right hand. Go slowly and enjoy it.
8. Now, you are ready to fill your pie.
TIP: If the dough is too wet, use a generous amount of extra flour to roll this crust or to pat it into the pan.
TIP: You can easily replace sour cream with anything that adds a little fat and protein to the dough, such as 3 tablespoons thick yogurt or coconut milk, or 1 large egg yolk. You can also use more water. With water, the dough will be a little leaner, making it a bit tougher to work with for beginners. But you’ll get the hang of it.
TIP: If you can’t eat butter, substitute dairy-free buttery sticks. Of course, some people swear by vegetable shortening for pie dough in general. Or you could make an alllard crust.
Each disk contains 1744 calories, 121g total fat, 64g saturated fat, 0g trans fat, 232mg cholesterol, 596mg sodium, 154g carbohydrate, 11g fiber, 0g sugars, 12g protein, 98 Est GL.
Gluten-Free Girl’s All-Purpose Flour Blend
MAKES 6 + 1/3 CUPS.
3+ 1/3 cups millet flour
1 + ½ cups sweet rice flour
1 + ½ cups potato starch (not potato flour)
1. Put the flours and starch in the bowl of a food processor or stand mixer with the paddle attachment. Whirl them together until they are one color. Store in the refrigerator in a large jar or container.
Each cup contains 558 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 123g carbohydrate, 9g fiber, 0g sugars, 9g protein, 79 Est GL.
Recipe by contributors Shauna James Ahern and Daniel Ahern. Text excerpted from Gluten-Free Girl American Classics Reinvented ©2015 by Shauna James Ahern and Daniel Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image © Lauren VoloYields 12 servings
- 1 disk chilled Pie Crust Dough or gluten-free pie crust of choice
- 2 cups sweet potato puree
- ½ cup organic cane sugar
- ½ cup coconut sugar
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs, room temperature
- 1 (14-ounce) can full-fat coconut milk
1Preheat oven to 425°F.
2Roll out Pie Crust Dough, press it into a 9-inch pie pan and crimp the edges, if desired. Put it in the freezer while you make the filling.
3In the bowl of a stand mixer with the paddle attachment, mix sweet potato puree, cane sugar, coconut sugar, ginger, cinnamon, salt, nutmeg and cloves. Add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. With the mixer running on low, slowly pour in the coconut milk. Pour filling into prepared pie pan.
4Place the pie on a parchment-lined baking sheet and put it in preheated oven. Bake for 15 minutes. Turn the heat down to 375°F. Bake until the crust is golden brown and the filling feels firm when you touch it gently, about 45 minutes.
5Allow the pie to cool to room temperature on the counter. For best taste, refrigerate it overnight before serving.