Sweet Potato Pie Tips
How do you make pie crust from scratch?
To make a single-crust pie crust
from scratch, combine a cup of all-purpose flour and 1/4 teaspoon of salt; cut in 1/3 cup of shortening until crumbly. Sprinkle with 1-1/2 teaspoons of white vinegar. Gradually add two to three tablespoons of 2% milk, tossing with a fork until a ball is formed. Then, wrap in plastic wrap and refrigerate for 30 minutes. Watch us make this sweet potato pie
Do you refrigerate sweet potato pie? Sweet potato pies
are essentially baked custard pies, so they should be stored in the refrigerator. After baking your pie, let it cool completely for two to four hours. Loosely cover the pie with aluminum foil before refrigerating for up to four days.
Can you freeze sweet potato pie?
Yes, you can freeze sweet potato pie
. Do keep in mind that the texture may change slightly. Once your pie has completely cooled, tightly wrap it in a few layers of plastic wrap. Then, wrap in foil or place in an airtight freezer container. You can freeze this recipe for up to three months. To thaw, place in the refrigerator overnight.
Can you reheat sweet potato pie?
Yes, you can reheat this yummy sweet potato pie recipe. If reheating directly from the freezer, place frozen pie on a baking sheet (brush off any frost) and heat at 300° for 40-50 minutes. If your sweet potato pie has thawed from frozen in your refrigerator, place the chilled pie on the baking sheet and bake at 300° for less time, for about 30 minutes. In both cases, insert the tip of a knife into the center of the pie to see if the pie has warmed up. —Julie Schnittka, Taste of Home Senior Editor
1 piece: 372 calories, 18g fat (9g saturated fat), 86mg cholesterol, 300mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.