Sweet-Potato-Custard Pie in Orange Crust Recipe

Name: Sweet-Potato-Custard Pie in Orange Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour, plus flour for sprinkling the surface; 1/2 teaspoon kosher salt; 1/4 cup chilled unsalted butter, cut into small pieces; 1/2 cup chilled vegetable shortening, cut into small pieces; 1/2 teaspoon grated orange rind; 3 to 4 tablespoons chilled orange juice; 1 teaspoon sugar; Pinch of ground nutmeg; 3 eggs, beaten; 1 cup sugar; 2 cups cooked, mashed and sieved sweet potatoes (about 2 large or 3 small sweet potatoes); ⅓ cup whole milk; ⅓ cup light cream; 1/4 cup unsalted butter, melted; 1 tablespoon fresh orange juice; 1 teaspoon vanilla extract; ⅛ teaspoon lemon extract; 1/2 teaspoon kosher salt; Large pinch of ground nutmeg (optional)

Servings: persons

1 1/4 cups all-purpose flour, plus flour for sprinkling the surface
1/2 teaspoon kosher salt
1/4 cup chilled unsalted butter, cut into small pieces
1/2 cup chilled vegetable shortening, cut into small pieces
1/2 teaspoon grated orange rind
3 to 4 tablespoons chilled orange juice
1 teaspoon sugar
Pinch of ground nutmeg
3 eggs, beaten
1 cup sugar
2 cups cooked, mashed and sieved sweet potatoes (about 2 large or 3 small sweet potatoes)
⅓ cup whole milk
⅓ cup light cream
1/4 cup unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
⅛ teaspoon lemon extract
1/2 teaspoon kosher salt
Large pinch of ground nutmeg (optional)

1
To make the crust, sift the flour and salt together in a large bowl.
2
Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
3
In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg.
4
Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary.
5
Do not overmix.
6
Refrigerate at least 1 hour.
7
On a floured surface, roll out the chilled dough to fit a 10-inch pie plate.
8
Press the crust firmly into the plate and trim and crimp, or flute, the edges.
9
Set aside.
10
For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl.
11
Add the milk and light cream and stir until combined.
12
Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
13
Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.

871

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, plus flour for sprinkling the surface, 1/2 teaspoon kosher salt, 1/4 cup chilled unsalted butter, cut into small pieces, 1/2 cup chilled vegetable shortening, cut into small pieces, and more.

Yes, Sweet-Potato-Custard Pie in Orange Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet-Potato-Custard Pie in Orange Crust

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