Gluten-free pie making just got easy, thanks to the new Bob’s Red Mill Gluten Free Pie Crust Mix. This recipe is for a a gluten-free sweet potato pie. We love this pie because of it’s rich flavor and easy execution. And the crust is so good that those eating it probably won’t even notice it’s GF!
This Recipe Yields: 1, 9-inch pie, about 8 servings
- 1 - 16 Ounces package Bob's Red Mill Gluten-Free Pie Crust Mix
- Ingredents called for on package
- 2 to 3 sweet potatoes (about 1 1/2 lbs)
- 4 Tablespoons unsalted butter, softened
- 1/2 Cups granulated sugar
- 1/2 Cups brown sugar
- 1 Tablespoon cornstarch
- 1/2 Teaspoons cinnamon
- 1/2 Teaspoons ground nutmeg
- 1/4 Teaspoons ground cloves
- 1/4 Teaspoons ground ginger
- 1/4 Teaspoons sea salt
- 2 eggs
- 1 Tablespoon honey
- 1/2 Cups whole milk
Crust: Prepare the pie dough according to the package instructions. Refrigerate dough for at least 1 hour.
Filling: Peel sweet potatoes and cut into small cubes. Transfer to a medium-sized stock pot and cover with water. Boil over medium heat 20 to 25 minutes or until sweet potatoes become tender. Remove from heat, drain, and place in a food processor with butter. Process for 1-2 min, or until sweet potatoes are fully pureed. Transfer 2 1/2 cups sweet potato puree to a mixer fitted with the paddle attachment. Add both sugars, cornstarch, sea salt and spices. Mix on medium speed for 1-2 min. Add the eggs one at a time and continue mixing on second speed for 1 minute. Add the honey and milk. Scrape down the sides of the mixer bowl, then mix for 1 minute, to fully combined. Allow filling to sit at room temperature for 15 min before baking.
Assembly & Baking: Preheat oven to 350°F. Roll out dough and transfer to 9-inch pie pan. Trim any crust overhang, fold under and crimp the edges. Pour filling into the dough-lined pan. Bake on lower over rack for 45-55 minutes or until filling is set. Allow pie to cool at room temperature for 1 hour, then transfer to refrigerator for at least 2 hours before serving.