This Double Crusted Sweet Potato Pie is creamy, cozy, and rich, with a smooth sweet potato filling topped with a tangy buttermilk custard layer. I like how the flaky crust holds both layers together for a beautiful holiday-style dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 deep-dish pie crust
2 cups mashed roasted sweet potatoes
1/2 cup melted butter
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup evaporated milk
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup melted butter
1 1/4 cups granulated sugar
3 large eggs
1 cup buttermilk
2 tablespoons flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
I preheat the oven to 350°F and place the pie crust in a deep-dish pie plate.
In a large bowl, I mix the mashed sweet potatoes, melted butter, sugar, eggs, vanilla, evaporated milk, flour, cinnamon, nutmeg, and salt until smooth.
I pour the sweet potato filling into the prepared crust.
In another bowl, I whisk the melted butter, sugar, eggs, buttermilk, flour, cornstarch, vanilla, and salt until creamy.
I carefully pour the buttermilk mixture over the sweet potato layer.
Then I bake the pie for 60 to 70 minutes, until the top is golden and the center is softly set.
I let the pie cool completely, then chill it before slicing for the cleanest pieces.
Servings and timing
This recipe makes 10 servings.
Prep time: 25 minutes
Cooking time: 70 minutes
Total time: 95 minutes
Calories: about 420 kcal per serving
Variations
I like adding a pinch of ground ginger for extra warmth. I can also use a homemade pie crust for a more traditional flavor. For a sweeter finish, I sometimes serve each slice with whipped cream or a light dusting of cinnamon.
Storage/Reheating
I store the pie covered in the refrigerator for up to 4 days. For the cleanest slices, I keep it chilled until serving.
To reheat, I warm individual slices in the microwave for a few seconds, or I place the pie in a low oven until gently warmed. I avoid overheating it so the custard layer stays smooth.
FAQs
Can I make this pie ahead of time?
Yes, I like making it a day ahead because chilling helps the layers set and makes slicing easier.
Do I need to roast the sweet potatoes?
I prefer roasted sweet potatoes because they have a deeper flavor, but mashed cooked sweet potatoes also work.
Why does the pie need to cool completely?
I let it cool so the filling can firm up properly. Chilling also helps create cleaner slices.
Can I use a regular pie crust instead of deep-dish?
I recommend a deep-dish crust because this pie has two filling layers.
How do I know when the pie is done?
I look for a golden top and a center that is softly set, with only a slight jiggle.
Conclusion
This Double Crusted Sweet Potato Pie is rich, creamy, and perfect for holidays or cozy family desserts. I love the contrast between the spiced sweet potato filling and the smooth buttermilk custard topping, especially after the pie has chilled and sliced beautifully.
📖 Recipe:
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Double Crusted Sweet Potato Pie
- Total Time: 95 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Double Crusted Sweet Potato Pie is creamy, cozy, and rich, featuring a spiced sweet potato filling topped with a smooth buttermilk custard layer inside a flaky deep-dish crust. It is a beautiful make-ahead dessert perfect for holidays and family gatherings.
Ingredients
1 deep-dish pie crust
2 cups mashed roasted sweet potatoes
1 cup melted butter, divided
2 1/4 cups granulated sugar, divided
5 large eggs, divided
3 teaspoons vanilla extract, divided
1/2 cup evaporated milk
3 tablespoons flour, divided
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt, divided
1 cup buttermilk
1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F and place the pie crust into a deep-dish pie plate.
- In a large bowl, mix the mashed sweet potatoes, 1/2 cup melted butter, 1 cup sugar, 2 eggs, 2 teaspoons vanilla extract, evaporated milk, 1 tablespoon flour, cinnamon, nutmeg, and 1/4 teaspoon salt until smooth.
- Pour the sweet potato filling into the prepared pie crust.
- In another bowl, whisk together the remaining 1/2 cup melted butter, 1 1/4 cups sugar, 3 eggs, buttermilk, 2 tablespoons flour, cornstarch, remaining 1 teaspoon vanilla extract, and remaining 1/4 teaspoon salt until creamy.
- Carefully pour the buttermilk mixture over the sweet potato layer.
- Bake the pie for 60 to 70 minutes, until the top is golden and the center is softly set with a slight jiggle.
- Allow the pie to cool completely, then refrigerate until chilled before slicing and serving.
Notes
Add a pinch of ground ginger for extra warmth and spice.
A homemade pie crust can be used for a more traditional flavor.
Serve with whipped cream or a light dusting of cinnamon for a sweeter finish.
Store covered in the refrigerator for up to 4 days.
Warm individual slices gently in the microwave or a low oven before serving if desired.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
