Last Thanksgiving the country was taken by storm with Patti LaBelle dropped a sweet potato pie, sold at Wal-Mart, that had folks pushing, shoving and scrambling for a taste! Please tell me y'all remember when James Wright Chanel recorded the most hilarious review ever? If you didn't see it, get into it below!
After this video went viral, the pies began flying off of the shelves and stores were quickly sold out. Many credited the hilarious antics of James Wright Chanel and others said that the pies were delicious and could have sold themselves without the review. Either way, I had friends who fought for them, left the state in search of them and then protected them with guns. . . I'm so serious!
This year, instead of keeping us all in the dark as to what's in the pie, Patti LaBelle is giving up her famous recipe courtesy of People! If you've always wanted to know how to craft this phenomenon, keep reading!
Patti LaBelle’s Sweet Potato Pie
Patti’s Favorite Pie Filling (dough recipe below)
All-purpose flour, for dusting 2½ lbs. sweet potatoes, scrubbed ½ cup unsalted butter, melted 1 cup granulated sugar ½ cup evaporated milk 2 large eggs 1 tsp. ground nutmeg 1 tsp. ground cinnamon ¼ tsp. salt 1 cup heavy cream 2 tbsp. powdered sugar 1 tsp. vanilla extract
1. Position a rack in the lower third of the oven, and preheat oven to 375°. Place the dough on a lightly floured surface, and roll it out into a 13-inch round. Transfer to a 9-inch pie pan and trim the excess around the edges. Press the dough into the pan, and prick the bottom about a dozen times with a fork. Freeze 20 minutes.
2. Line the inside of the piecrust with aluminum foil and top with pie weights or dried beans. Place on a rimmed baking sheet, and bake in preheated oven for 12 minutes. Remove foil and pie weights and return to the oven for 10 more minutes. Transfer to a wire rack to cool. Reduce oven temperature to 350°.
3. Meanwhile, pierce the sweet potatoes all over with a fork, and place them in a microwave-safe bowl. Microwave on high until tender, about 10 minutes, turning halfway through. Set aside until cool enough to handle. Slice them in half lengthwise, scoop out the flesh and mash with a fork.
4. Beat mashed sweet potato (about 2 cups total), butter, sugar, evaporated milk, eggs, nutmeg, cinnamon and salt in a medium bowl with an electric mixer on medium speed until sugar is dissolved, about 2 minutes. Spread filling evenly in cooled piecrust.
5. Return pie to oven and bake until filling is set, about 45 minutes. Transfer to wire rack to cool.
6. Beat cream, powdered sugar and vanilla with an electric mixer until soft peaks form, about 3 minutes. Serve with whipped cream.
Patti’s Favorite Pie Dough
1½ cups all-purpose flour ½ tsp. salt ½ cup butter-flavored vegetable shortening, chilled ½ cup ice water
1. Sift flour and salt together into a medium bowl. Add the shortening, and using a pastry cutter or your hands, press the shortening into the flour until it resembles coarse meal.
2. Gradually add water, stirring with a fork, until the dough starts to clump together (you may not use all of the water). Press the dough into a thick disk, then cover in plastic wrap, and refrigerate for at least 1 hour.
Makes: 1 pie
Active time: 40 minutes Total time: 2 hours, 15 minutes
Be sure to let me know if you try to recreate these pies on your own!