Brown Sugar Sweet Potato Pie
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp or flute the pie crust edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling—this helps prevent the crust from shrinking.
- Preheat oven to 350°F (177°C).
- Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
- For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients (down to and including the salt) and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
- Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools. Decorate with whipped cream or pie crust acorns (see note).
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
