Sweet Potato Pie with Vanilla Pudding
User Reviews
4.7
Sweet Potato Pie with Vanilla Pudding
Description
This pie begins with a traditional pie crust filled with a custard-like mixture based on mashed sweet potatoes combined with brown sugar and eggs for body and sweetness. The addition of softened salted butter enhances richness. The dry instant vanilla pudding mix and sweetened condensed milk contribute to a creamy, stable filling that sets well during baking.
Ground cinnamon and vanilla extract add warmth and aromatic depth to the filling. Baking for 40 to 50 minutes allows the filling to firm up while maintaining moisture and creaminess. Cooling the pie on a wire rack helps it solidify further, making it easier to slice.
Both fresh and canned sweet potatoes can be used, with fresh potatoes offering a slightly fresher flavor. When using fresh, cook and mash them thoroughly. The pie is often cut into eight servings, making it suitable for sharing at gatherings or as a seasonal treat.
Ingredients
- 1 pie shell unbaked
- 2 cups sweet potatoes cooked, mashed
- ½ cup brown sugar 105 grams, packed
- 2 large egg room temperature
- ½ cup butter very soft so it mixes in easily, salted
- 1 small box vanilla pudding mix 3.4 ounces (dry mix..do not add milk!, instant
- 14 ounces sweetened condensed milk (1 can)
- ¼ teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
Instructions
- Heat oven to 350º Fahrenheit. Fill a 9" pie plate with pie crust.1 unbaked pie shell
- In a large bowl, blend sweet potatoes and sugar with a hand mixer. 2 cups cooked mashed sweet potatoes, ½ cup packed brown sugar
- Add one egg, then beat the mixture. Add the second egg and beat again. 2 large eggs
- Add softened butter, dry pudding mix, condensed milk, cinnamon and vanilla. Mix well. ½ cup salted butter, 1 small box instant vanilla pudding, 14 ounces sweetened condensed milk, ¼ teaspoon ground cinnamon, 1 1/2 teaspoons vanilla extract
- Pour into the unbaked pie crust and bake for 40-50 minutes.
- Allow the pie to cool on a wire rack.
Notes
- Use either fresh or canned sweet potatoes; fresh requires peeling, chunking, boiling until tender, draining, and mashing for best texture.
- Cooling the pie on a wire rack ensures the filling sets properly before slicing.
- Nutritional information can vary by ingredient brands; for precise counts, use a nutrition calculator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 93mg | 31% |
| Sodium | 291mg | 12% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 5270IU | 105% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 177mg | 18% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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