Ingredients:

  • 1 ½ cups All-Purpose Flour (Chilled)
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt
  • 1 stick (8 Tbsp) Unsalted Butter, very cold and diced
  • 4–6 Tbsp Ice Water
  • 1 ¾ cups Sweet Potato Purée (baked/roasted and very dry)
  • 3 Large Eggs, lightly beaten
  • ½ cup Dark Brown Sugar, packed
  • ¼ cup Grade A Dark Maple Syrup
  • ½ cup Heavy Cream (Double Cream)
  • 4 Tbsp Unsalted Butter, melted
  • 2 Tbsp Bourbon Whiskey (or dark spiced rum)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg (freshly grated is best)
  • ½ tsp Ground Ginger
  • ¼ tsp Fine Sea Salt
  • 4 Tbsp Unsalted Butter (for streusel, browned and chilled)
  • ½ cup All-Purpose Flour (for streusel)
  • ¼ cup Light Brown Sugar, packed (for streusel)
  • ¼ cup Chopped Pecans, toasted lightly (optional)
  • Pinch Fine Sea Salt (for streusel)

Instructions:

  1. Make the Brown Butter Streusel: Gently brown 4 Tbsp of butter until it smells nutty. Pour into a bowl and chill until just solid. Once solid, combine the chilled brown butter, flour, brown sugar, salt, and pecans using your fingertips until coarse crumbs form. Chill thoroughly while preparing the pie.
  2. Prepare the Pie Dough: Combine flour, sugar, and salt. Cut in the cold butter until pieces are pea-sized. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap tightly, and chill for at least 60 minutes.
  3. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out the dough and fit it into the 9-inch deep-dish pie plate. Trim and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights.
  4. Partially Bake: Bake for 15 minutes. Remove the weights and parchment, and bake for another 5–7 minutes, or until the bottom is just set and slightly golden. Cool completely on a wire rack.
  5. Prepare the Sweet Potatoes: Ensure your sweet potato purée is made from roasted or baked potatoes (not boiled). Press the purée through a fine-mesh sieve or use an immersion blender to ensure maximum smoothness.
  6. Combine Wet Ingredients: In a large bowl, whisk together the eggs, dark brown sugar, maple syrup, heavy cream, melted butter, bourbon, and vanilla until smooth.
  7. Add Dry Ingredients: Whisk in the sweet potato purée, cinnamon, nutmeg, ginger, and salt until completely uniform and silky. Strain the mixture through a sieve if necessary to catch any lumps.
  8. Bake the Filling: Pour the filling into the pre-baked, cooled pie crust. Carefully transfer the pie to the preheated oven.
  9. First Bake Interval: Bake at 350°F (175°C) for 35 minutes. The edges should begin to set, but the center will still be very wobbly.
  10. Add the Streusel: Gently sprinkle the chilled brown butter streusel evenly over the top of the partially set pie.
  11. Finish Baking: Return the pie to the oven for another 20–30 minutes, or until a thin ring around the edge of the filling is puffed and the center has a slight wobble, like soft jelly. The streusel should be golden brown.
  12. Cool Completely: Transfer the pie to a wire rack and allow it to cool completely (at least 3 hours) before slicing. This is crucial for achieving the perfect custard texture.