Grandma's Sweet Potato Pie
|Pastry dough||1 Cup (16 tbs) (For 1 Crust Pie)|
|Sweet potatoes/2 cans, 7 ounces each sweet potatoes, drained||16 Ounce, not peeled (2 Medium, 8 Ounce Each)|
|Half and half/Light cream||1 1⁄2 Cup (24 tbs)|
|Packed dark brown sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
1. Prepare Pastry Dough as directed through chilling.
2. Meanwhile, if using fresh sweet potatoes, in 3-quart saucepan, combine sweet potatoes and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until tender, about 30 minutes. Drain.
3. Preheat oven to 425°F. On lightly floured surface, with floured rolling pin, roll dough into a 12-inch round. Gently roll dough onto rolling pin and ease into 9-inch pie plate, gently pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Fold overhang under; make decorative edge. Refrigerate or freeze until firm, 10 to 15 minutes.
4. When cool enough to handle; peel sweet potatoes and cut into large pieces. In large bowl, with mixer at low speed, beat sweet potatoes until smooth. Add half-and-half, brown sugar, cinnamon, ginger, nutmeg, salt, and eggs; beat mixture until well blended.
5. Line pie shell with foil; fill with pie weights or dry beans. Bake 10 minutes. Remove foil with weights; bake until golden, about 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack at least 10 minutes. Turn the oven control to 350°F.
6. Spoon sweet-potato filling into cooled pie shell. Bake until knife inserted 1 inch from edge comes out clean, about 40 minutes. Cool on wire rack 1 hour to serve warm, or cool slightly and refrigerate to serve later.