Sweet Potato–Miso Pie With Chocolate-Sesame Crust
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
59
Spice
44
Sweetness
65
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (melted)1 cup
Black Sesame Seed2 small
Sweet Potatoes (about 1 pound)2 tbsps
White Miso2 large
Egg Yolk1 large
Egg1 cup
Heavy CreamDirections:
1
Sesame crust: Heat butter and brown sugar in a small saucepan, stirring to dissolve sugar, until butter is melted
2
Meanwhile, very finely grind sesame seeds in spice mill or with mortar and pestle
3
Pulse cookies in a food processor until finely ground
4
Pour butter mixture into food processor; add salt and ground sesame and pulse to combine
5
Using a measuring cup, press cookie mixture firmly onto bottom and up the sides of a 9" pie dish
6
Freeze until very cold, 20–25 minutes
7
Preheat oven to 350°F
8
Bake crust until firm and slightly darkened in color, 15–18 minutes
9
If crust slides down sides, gently press back up
10
Let cool
11
Heat butter and brown sugar in a small saucepan, stirring to dissolve sugar, until butter is melted
12
Meanwhile, very finely grind sesame seeds in spice mill or with mortar and pestle
13
Pulse cookies in a food processor until finely ground
14
Pour butter mixture into food processor; add salt and ground sesame and pulse to combine
15
Using a measuring cup, press cookie mixture firmly onto bottom and up the sides of a 9" pie dish
16
Freeze until very cold, 20–25 minutes
17
Preheat oven to 350°F
18
Bake crust until firm and slightly darkened in color, 15–18 minutes
19
If crust slides down sides, gently press back up
20
Let cool
21
Filling: Preheat oven to 350°F
22
Roast sweet potatoes on a foil-lined rimmed baking sheet until tender, 50–60 minutes
23
Slice open lengthwise and let cool
24
Scoop out flesh from skins (you should have about 1 cup); pulse in food processor until very smooth
25
Discard skins
26
Whisk brown sugar, butter, and miso in a medium bowl until smooth
27
Add egg yolks and egg and whisk just to incorporate
28
Whisk in sweet potato purée, then cream
29
Reduce oven temperature to 300°F
30
Pour filling into crust
31
Bake pie, rotating halfway through, until filling is set (it will still wobble slightly in the very center), 50–60 minutes
32
Transfer dish to a wire rack and let pie cool before slicing, about 2 hours
33
Serve pie topped with whipped cream or scoops of vanilla ice cream
34
Preheat oven to 350°F
35
Roast sweet potatoes on a foil-lined rimmed baking sheet until tender, 50–60 minutes
36
Slice open lengthwise and let cool
37
Scoop out flesh from skins (you should have about 1 cup); pulse in food processor until very smooth
38
Discard skins
39
Whisk brown sugar, butter, and miso in a medium bowl until smooth
40
Add egg yolks and egg and whisk just to incorporate
41
Whisk in sweet potato purée, then cream
42
Reduce oven temperature to 300°F
43
Pour filling into crust
44
Bake pie, rotating halfway through, until filling is set (it will still wobble slightly in the very center), 50–60 minutes
45
Transfer dish to a wire rack and let pie cool before slicing, about 2 hours
46
Serve pie topped with whipped cream or scoops of vanilla ice cream