by Caitlin Saniga
Hahahaha. Live and learn. The centerpiece of this photo, the slice of pie, was supposed to look *AWESOME*. I mean, check out that adorable little cinnamon bun topper and those irresistibly cute marshmallows. Now go ahead and let your jaw drop and your eyes roll as you’re overwhelmed by that cream cheese mess on the plate. Alas, I thought the cream cheese drizzle would be more drizzly, so I blasted the slice with icing. Might I suggest doing more of a dollop instead of a drizzle? See the photo at the bottom for an idea.
For the crust:
- pate brisee (recipe here)
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon
For the filling:
- 2 cups peeled, 1/2-inch-thick chopped sweet potatoes
- 1 1/4 cups sugar
- 1/2 stick melted butter
- 2 eggs
- 2 tablespoons bourbon
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup milk
For the cream cheese drizzle:
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- Pinch of salt
- 1/4 cup milk
- mini marshmallows (I use the extra-tiny version.)
To make the crust:
To cut time, I suppose you could buy a premade pie crust. But what’s the fun in that? P.S. This is about how much cinnamon you want on your crust before you roll it into a log.
Prepare the pate brisee, mold into a disk, wrap in plastic and refrigerate for 1/2 hour. On a floured surface and with a floured rolling pin, roll the dough into an 11-inch circle. Brush the melted butter onto the crust and sprinkle the cinnamon evenly over the crust. Starting at one end of the circle, roll the crust into a log. Slice 1.4-inch-thick rounds from the log and place them side to side in a 9-inch pie pan.
If you have leftover pinwheels, bake them on a baking sheet at 350 degrees for about 15 minutes. Use as pie slice toppers.
Once you have covered the bottom and walls of the pie pan, use a flat-bottom glass dusted in flour to press the cinnamon pinwheels flat and into each other. Use your fingers to shape the pinwheels along the walls of the pan. Refrigerate the crust for 30 minutes.
To make the filling:
Preheat the oven to 350 degrees.
I poured the filling straight into the unbaked crust, but if you want a crispier crust, I advise baking it about 8 on its own first.
Bring a pot of water to a boil. Add the sweet potatoes. Cook about 15 minutes, or until a the sweet potatoes can be mashed with the back of a spoon. Drain.
Add the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt and spices to the bowl of a food processor. Pulse for about 30 seconds or until no chunks of sweet potato remain.
This is what the baked crust looks like.
Add the milk and pulse for another 10 seconds. Pour the filling into the pie crust and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Place the pie on a rack and cool to room temperature.
To make the cream cheese drizzle:
You be the judge: Drizzle or dollop the icing as you please.
Use a mixer to cream together the cream cheese, sugar, vanilla and salt. In a slow, steady stream add the milk and continue mixing until incorporated.
Drizzle/dollop the cream cheese icing over slices of pie. Add leftover baked cinnamon pinwheels and sprinkle marshmallows and cinnamon over top.
Makes about 8 servings.
Pie filling recipe adapted from: Paula Deen
Cream cheese drizzle recipe: Rachel Ray
*This month we’re featuring classic pies that would be a great dessert at any Thanksgiving table. For the full list of pies, click here.
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