Mary Randolph’s Sweet Potato Pie

MARY RANDOLPH’S SWEET POTATO PIE

Mary Randolph’s Sweet Potato Pie

This recipe is the definition of perfection! Oh, man, you have got to give this one a try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day, friends. Enjoy!

MARY RANDOLPH’S SWEET POTATO PIE RECIPE

The best delicious Mary Randolph’s Sweet Potato Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mary Randolph’s Sweet Potato Pie recipe today!

Hello my friends, this Mary Randolph’s Sweet Potato Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mary Randolph’s Sweet Potato Pie is amazingly delicious, and addictive, everyone will be asking for more Mary Randolph’s Sweet Potato Pie.

WHAT MAKES THIS MARY RANDOLPH’S SWEET POTATO PIE RECIPE BETTER?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mary Randolph’s Sweet Potato Pie.

Ready to make this Mary Randolph’s Sweet Potato Pie Recipe? Let’s do it!

 

Mary Randolph’s Sweet Potato Pie

This recipe is the definition of perfection! Oh, man, you have got to give this one a try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day.

For the Cream Cheese Crust:

  • 1 c +2 tbsp all-purpose flour
  • ¼ tsp salt
  • 4 ounces cream cheese
  • 1/2 c unsalted butter, softened
  • ice water as needed
  • For the Sweet Potato Filling:
  • ¼ c butter, unsalted, softened
  • 1 c sugar
  • 2 c cooked, mashed sweet potatoes
  • 3 Eggs, room temperature
  • ¼ c brandy [I use E&J XO Extra Smooth Brandy]
  • 2 tsp grated lemon zest (be careful not to get the bitter, white pith!)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/8 tsp freshly ground nutmeg
  • 1 unbaked (9-inch) pastry shell

For the Cream Cheese Pastry:

  1. In a medium mixing bowl, add the flour and salt. Whisk until mixed.

  2. In the bowl of a stand mixer, add the butter and cream cheese. Beat for about 3 minutes or until creamy.

  3. Add the flour and beat until well mixed and it forms into a ball of dough.

  4. Place the dough on a flat surface and gently press it to flatten.

  5. Cover the dough with plastic wrap and place it inside the fridge for about 4 hours to overnight until set.

  6. Roll the dough to about 1/8-inch thick to a pie dish.

  7. Cut the edges and roll them. Place them inside the fridge to chill.

For the Filling:

  1. Prepare the oven and preheat to about 200 degrees C or 400 degrees F.

  2. Place a small pan on the stove and turn the heat to low.

  3. Add the brandy right away and heat until warm.

  4. In a medium mixing bowl, add the butter and beat until creamy.

  5. Add the sugar a little at a time and beat every addition until well mixed.

  6. Add in eggs gradually and beat every addition.

  7. Transfer the warm brandy into the egg mixture as well as the nutmeg, vanilla, and lemon juice. Stir until well combined.

  8. Transfer the sauce into a pastry shell.

  9. Place it inside the oven and bake for 25 minutes or until a toothpick comes out clean after inserting it in the middle.

  10. Serve and enjoy!

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