Candy Potato Pie
I really like dessert. And there’s actually nothing higher than a slice of pie on the finish of an epic meal. When you really feel comparable, you NEED to make this candy potato pie recipe. It’s creamy, flavorful and very easy to make. I wish to prime this candy potato pie with toasted selfmade marshmallows, however you could possibly completely use store-bought or skip the marshmallows and easily prime with whipped cream.
Associated: Subsequent up, attempt my candy potato casserole, pumpkin cheesecake or no-bake pumpkin pie.
Candy Potato Pie Substances
- Candy potatoes
- Mascarpone cheese
- Granulated white sugar
- Brown sugar
- Salt
- Eggs
- Milk
- Vanilla extract
- Butter
- Cinnamon
- Nutmeg
I typically use store-bought pie crust, BUT if you wish to make your personal please attempt our favourite pie crust recipe.
The way to Make Candy Potato Pie
First, bake the candy potatoes. (You need to use canned candy potatoes if you happen to desire.)Set out the mascarpone cheese so it could soften when you bake the potatoes. As soon as they’re baked and funky sufficient to deal with take away the skins and mash them right into a puree.
In a stand mixer, beat the mascarpone cheese till creamy (the objective is to remove lumps within the remaining filling). Add the mashed candy potatoes and beat till mixed. Add the sugars and salt, and beat till mixed. Add the eggs, half of the milk, and melted butter, and beat till mixed. Lastly, add the vanilla, cinnamon, and nutmeg, and beat till integrated.
I used a store-bought pie crust this time. Merely comply with the instructions to pre-bake the crust barely. Then add the filling to the crust.
When you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, till the middle is about however the pie should still have a barely jiggle to it if you happen to have been to shake it. Just a little jiggle is OK, however you don’t need the pie to seem like liquid (prefer it did earlier than baking). Enable to totally cool earlier than serving or storing.
Extra Reader Favourite Pie Recipes
- Apple Pie
- Vanilla Cream Pie
- Rhubarb Strawberry Pie
- Blueberry Pie
- Chocolate Pecan Pie
- Rooster Pot Pie
- Lemon Meringue Pie
- Pumpkin Swirl Slab Pie
- Peach Pie
- Coconut Chess Pie
- Strawberry Poppy Seed Pie
Ideas & Notes
- Actually mash the candy potatoes nicely earlier than starting to make the pie filling. You need to use a meals processor or immersion blender to puree them so no lumps stay.
- I wish to whip the softened mascarpone earlier than incorporating to get a silky easy texture.
- You possibly can substitute mascarpone for cream cheese.
- When you discover the perimeters of your pie crust starting to look burnt, wrap them in aluminum foil or use a pie protect because the pie finishes baking.
- You possibly can retailer leftover candy potato pie in an hermetic container within the fridge for as much as three days. When you topped with marshmallows, these will harden within the chilly temperature, so you might need to rewarm within the microwave for 30 seconds earlier than serving once more. If you’re utilizing whipped cream, don’t add it till you’re able to serve.
Candy Potato Pie
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Substances
For the pie:
- 8 ounces mascarpone cheese softened
- 2 cups candy potatoes mashed
- ⅓ cup granulated white sugar
- ⅓ cup brown sugar
- ¼ teaspoon salt
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pie crust
Directions
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First, bake the candy potatoes. Set out the mascarpone cheese so it could soften when you bake the potatoes.
-
As soon as they’re baked and funky sufficient to deal with take away the skins and mash them right into a puree.
-
In a stand mixer, beat the mascarpone cheese till creamy. Add the mashed candy potatoes and beat till mixed.
-
Add the sugars and salt, and beat till mixed. Add the eggs, half-milk, and melted butter, and beat till mixed.
-
Add the vanilla, cinnamon, and nutmeg, and beat till integrated.
-
If utilizing a store-bought pie crust, merely comply with the instructions to pre-bake the crust barely. Then add the filling to the crust.
-
When you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, till the middle is about however the pie should still have a barely jiggle to it if you happen to have been to shake it. Just a little jiggle is OK, however you don’t need the pie to seem like liquid (prefer it did earlier than baking).
-
Enable to chill earlier than serving or storing.
