Sweet Potato Streusel Pie With Cornmeal Pastry Recipe

Name: Sweet Potato Streusel Pie With Cornmeal Pastry
Prep time: 45 min
Cook time: 85 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 1/2 cup cornmeal; 1 teaspoon salt; Crisco Shortening; 1/2 cup ice water; 4 large eggs; Mashed Sweet Potatoes; Sugar; Evaporated Milk; Cinnamon; Ginger; Clove; 1 cup packed brown sugar; Pecans; Butter

Indulge in the ultimate comfort dessert: a decadent sweet potato pie boasting a melt-in-your-mouth cornmeal crust and a crunchy streusel topping. This isn't your grandma's sweet potato pie – it's a gourmet experience that's surprisingly easy to make! The flaky cornmeal crust provides the perfect contrast to the creamy, spiced sweet potato filling, while the buttery streusel topping adds a delightful crunch. A guaranteed crowd-pleaser for Thanksgiving, holidays, or any special occasion.

Prep Time 45 mins

Cook Time 85 mins

Calories 3598.8 kcal

Protein 131g

Rating 5.0 (1 Reviews)

Sweet Potato Streusel Pie With Cornmeal Pastry

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Streusel Pie With Cornmeal Pastry

All Purpose Flour
1/2 cup cornmeal
1 teaspoon salt
Crisco Shortening
1/2 cup ice water
4 large eggs
Mashed Sweet Potatoes
Sugar
Evaporated Milk
Cinnamon
Ginger
Clove
1 cup packed brown sugar
Pecans
Butter

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How to Make Sweet Potato Streusel Pie With Cornmeal Pastry

**Prepare the Pastry:** Preheat oven to 425°F (220°C). Place a deep-dish 10-inch pie plate on a baking sheet.
**Mix Dry Ingredients:** In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup cornmeal, and 1 teaspoon salt.
**Cut in Shortening:** Cut in 1 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
**Add Water:** Gradually add 1/2 cup ice water, mixing with a fork until the dough just comes together. Do not overmix.
**Form Dough:** Gather the dough into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
**Roll and Place Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim and crimp the edges.
**Prepare Filling:** In a large bowl, whisk together 4 large eggs, 1 (15 ounce) can pumpkin puree, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 cup milk.
**Pour and Bake:** Pour the filling into the prepared pie crust. Bake for 15 minutes at 425°F (220°C).
**Make Streusel Topping:** While the pie is baking, prepare the streusel topping by combining 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, and 1/2 cup cold unsalted butter (cut into small pieces). Mix with your fingers until crumbly.
**Reduce Heat & Bake:** Reduce oven temperature to 350°F (175°C). Sprinkle the streusel topping evenly over the pie.
**Finish Baking:** Continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges loosely with foil.
**Cool and Serve:** Let the pie cool completely on a wire rack for at least 2 hours before serving. Enjoy with whipped cream or vanilla ice cream!