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Patti LaBelle Sweet Potato Pie copycat recipe by Todd Wilbur
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Patti LaBelle Sweet Potato Pie


Score: 5.00. Votes: 1
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When YouTuber James Wright sang and swooned over Patti Labelle's Sweet Potato Pie in an exuberant November 2015 video, it went viral, racking up a quick 5 million views. The sudden popularity of the video led to a mad run on the pies, and stores around the country were sold out for weeks.

Now, no one who craves the rich goodness of a delicious sweet potato pie will be forced to go Patti-less for long, with this hack that re-creates everything good about her pie. And the one bad thing about her pie—that it's too small—is fixed here with a finished pie that is about twice as big as the store version. You won't find this recipe anywhere else, including Patti's cookbook, which makes a sweet potato pie very different from the bestselling pie that was sold out in stores.

What other incredible famous desserts can you whip up at home? Check out my other clone recipes here.

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Crust
  • 10 ounces (2 cups) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening, chilled
  • 1/4 cup unsalted butter (1/2 stick), chilled
  • 1/3 cup ice water
Pie Filling
  • 2 /12 pounds sweet potatoes (3 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup light corn syrup
  • 1/4 cup unsalted butter (1/2 stick), melted
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Do This
    • Instructions
      1. Prepare the dough for the crust by whisking together the flour, sugar, and salt in a large bowl. Add the cold shortening and butter and work the fats into the flour with a pastry blender or large fork until just pea-size bits of fat are visible. Add the cold water and mix with your hands until the dough can be formed into a ball. Flatten the ball into a disk, then wrap it with plastic wrap and chill it for 1 hour.

      2. While the dough is resting, make the filling by bringing 3 to 4 quarts of water to a boil in a Dutch oven or large pot over high heat. Add the sweet potatoes, with the skins on, to the boiling water and set your timer for 50 minutes. After 50 minutes, stick a sharp knife into the thickest sweet potato. If you don't get any resistance, your potatoes are done. If the sweet potato is still tough in the center, let it cook for another 10 minutes or until tender. Strain the potatoes and let them cool enough to handle. Once you can touch the sweet potatoes, remove the skins and transfer the potatoes to a food processor along with the remaining filling ingredients. Process the filling for 20 to 30 seconds or until smooth.

      3. Preheat your oven to 350 degrees F.

      4. Roll out the chilled dough on a floured surface until it is wide enough to fill a 9-inch pie pan. Gently move the dough into the pie pan and trim around the edge, leaving about ½ inch of overhang. Form the overhang into a fluted rim with your fingertips. Bake the pie crust for 10 minutes in the preheated oven, then cool for 15 minutes. Keep the oven on.

      5. When the crust has cooled, pour in the filling and smooth the top with a spatula. Bake the pie for 1 hour or until the edge of the crust is beginning to brown and the pie filling doesn't jiggle in the middle when the pie is gently wiggled. Cool the pie before slicing it, and store it covered in your refrigerator.

      Serves 8.
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Score: 5.00. Votes: 1
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Sally
Sep 17, 2017, 08:18

This recipe was so easy! I won't have to wait for Wal-Mart to restock this item anymore.

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