The Woodlands Resort’s Bourbon Sweet Potato Pie


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The Woodlands Resort's Bourbon Sweet Potato Pie
This recipe is courtesy of Ryan Witcher, Executive Pastry Chef at The Woodlands Resort.
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Course Desserts
Occasion Fall, Winter
Servings
9 inch pie
Ingredients
Marshmallow
Pie Dough
Bourbon Glaze
Pie
Course Desserts
Occasion Fall, Winter
Servings
9 inch pie
Ingredients
Marshmallow
Pie Dough
Bourbon Glaze
Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Marshmallow
  1. Cook the sugar and water to 130* C0
  2. Add in the bloomed gelatin
  3. Make an Italian Meringue with the above mixture and the whites
  4. Spread mixture on Silpat quickly as it will set up fast
Pie Dough
  1. Combine dry ingredients with paddle attachment
  2. On speed 2 add cold butter and cut in for 4 minutes
  3. Whisk together ice water and vinegar
  4. Mix butter until it resembles pea sized
  5. Add in one shot the wet ingredients
  6. On speed 1 mix until dough just comes together
  7. Wrap the dough up and place it in the refrigerator for at least one hour to let the dough “rest”
  8. Roll out to desired thickness
Bourbon Glaze
  1. Add all ingredients to small sauce pot and while whisking over low heat, bring to a boil. Use glaze immediately. Reheat as needed. Will need to add water as it will evaporate out
Pie
  1. In a medium-sized bowl, whisk together all ingredients until well combined
  2. Pour into 9-inch pie shell
  3. Bake at 325*F until crust is golden brown and a toothpick comes out clean when inserted in the center
  4. Let cool to room temperature and then put in your refrigerator until ready to serve.
  5. Brush on bourbon glaze and place marshmallows (as many as you like) on top of the pie and lightly torch until lightly brown with butane/propane torch.
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