Sweet Potato Pie, Part 2

Not bad looking, if I do say so myself.
And I do.

The bottom of the crust was weird though. See how it looks really thick? Well, I know I rolled it thinner than that, so I went poking through my piece of pie to investigate.
It was what appeared to be a thin, custardy layer of...custard. Or something. I'm thinking it was the butter. I've read tons of places that it makes a HUGE difference to actually let it soften naturally, instead of in the microwave. I guess they're right - the superior cooks of the world.

It is a pretty color, though.



And though the bottom of the crust was a little sodden that night, the edges were SUPER flaky. And the next morning, the bottom was flakier, too. Don't know how that worked, but I'm not complaining.





This is worth it, if only for the pie crust, I think.
And even though I'm going to try Paula Deen's recipe next time - (it involves cream cheese;) - I'll post the recipe here for posterity's sake.

Sweet Potato Pie
1 (1 lb.) sweet potato
1/2 C. butter, softened
1 C. white sugar
1/2 C. milk
2 eggs
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. vanilla
1 (9-inch) unbaked pie crust

Directions:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato and remove skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Flaky Pie Crust
1 1/4 C. all-purpose flour
1/4 tsp. salt
1/2 C. shortening, chilled
3 TBS. ice water

Directions:
1. Put flour and salt in food processor with evil, jagged-edged blade attachment. Pulse a few times to blend.
2. Drop rounded teaspoonfuls of shortening into the flour. Pulse until the mixture resembles coarse crumbs.
3. Drizzle 2 to 3 tablespoons ice water over mixture, adding more water, a few drops at a time, until mixture comes together.
4. Roll out dough between flour-covered waxed paper sheets. If baking, bake at 425 for 9-12 minutes.

Happy Cooking!