Ingredients:

  • 280g (2 ¼ cups) All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 1 tablespoon Granulated Sugar
  • 225g (1 cup or 2 sticks) Unsalted Butter, divided (113g chilled and 112g browned and cooled)
  • 120ml (½ cup) Ice Water (or as needed)
  • 680g (about 3 large) Sweet Potatoes (roasted and peeled, resulting in 450g / 2 cups purée)
  • 200g (1 cup, packed) Dark Brown Sugar
  • 120ml (½ cup) Heavy Cream (Double Cream)
  • 3 large Eggs, lightly beaten
  • 60ml (4 tablespoons) Quality Bourbon (or dark rum)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger
  • ½ teaspoon Fine Sea Salt (for filling)
  • 60g (½ cup) Pecans, roughly chopped (for crumble)
  • 40g (⅓ cup) All-Purpose Flour (for crumble)
  • 40g (3 tablespoons) Brown Sugar (for crumble)
  • 2 tablespoons Unsalted Butter, melted (for crumble)

Instructions:

  1. Roast the Sweet Potatoes: Preheat oven to 200°C (400°F). Pierce the potatoes several times and roast until very tender (45–60 minutes). Cool, peel, and mash until smooth. Reduce oven temperature to 175°C (350°F).
  2. Make the Brown Butter: Melt and cook half of the butter (112g) in a saucepan until nutty brown solids form at the bottom (about 5–7 minutes). Pour into a small bowl and chill until slightly solidified but still pliable (about 30 minutes).
  3. Mix the Dough: In a large bowl or food processor, combine flour, salt, and sugar. Cut in the cold, cubed butter and the chilled brown butter until the mixture resembles coarse peas.
  4. Hydrate Dough: Slowly add the ice water, 1 tablespoon at a time, mixing only until the dough just comes together. Form into a disk, wrap tightly, and chill for at least 1 hour.
  5. Blind Bake: Roll the chilled dough and fit it into the pie plate. Trim edges and crimp. Line the crust with parchment paper, fill with weights, and bake for 15 minutes at 175°C (350°F). Remove weights and bake for 5 more minutes until barely set.
  6. Create the Filling Base: In a large bowl, whisk together the brown sugar, spices, and salt. Add the beaten eggs, heavy cream, vanilla, and bourbon until fully combined.
  7. Combine Filling: Gently fold in the smooth sweet potato purée until the filling is uniform and streak-free.
  8. Assemble and First Bake: Pour the filling into the pre-baked crust. Carefully place the pie on the center rack of the oven and bake for 30 minutes at 175°C (350°F).
  9. Add Crumble: While the pie bakes, mix the Pecan Crumble ingredients (pecans, flour, brown sugar, melted butter). After 30 minutes of baking, gently scatter the crumble over the top of the pie.
  10. Finish Baking: Reduce oven temperature to 160°C (325°F) and continue baking for another 30–40 minutes. The pie is done when the edges are set and the very center has a slight, soft wobble.
  11. Cool: Transfer the pie to a wire rack. Cool completely at room temperature (3 hours minimum, preferably overnight) to allow the custard to set firmly before slicing.