The Woodlands Resort's Bourbon Sweet Potato Pie
This recipe is courtesy of Ryan Witcher, Executive Pastry Chef at The Woodlands Resort.
Ingredients
Marshmallow
- 550 g sugar
- 150 g water
- 175 g egg whites
- 25 g Gelatin
Pie Dough
- 5 1/4 cups A/P Flour
- Pinch salt
- 1 cup butter frozen, diced
- 1/2 cup ice water add ice to water to get cold and then strain the ice out
- 1 tablespoon champagne vinegar
Bourbon Glaze
- 100 g Mirror Glaze valrhona absol cristal
- 10 g Bourbon your favorite
- 12 g Cold Water
Pie
- 2 Cups Sweet Potato boiled, peeled, pureed
- 3/4 Cup Light Brown Sugar
- 1 teaspoon Vietnamese Cinnamon ground, Saigon
- 1/2 teaspoon ginger ground
- Pinch allspice Ground
- Pinch nutmeg whole, micro-planed
- 1/2 teaspoon salt
- 3 eggs large
- 1 1/4 cup Evaporated milk
- 1/2 cup Valrhona Chocolate Chips
- 1/4 cup Bourbon your favorite
Instructions
Marshmallow
- Cook the sugar and water to 130* C0
- Add in the bloomed gelatin
- Make an Italian Meringue with the above mixture and the whites
- Spread mixture on Silpat quickly as it will set up fast
Pie Dough
- Combine dry ingredients with paddle attachment
- On speed 2 add cold butter and cut in for 4 minutes
- Whisk together ice water and vinegar
- Mix butter until it resembles pea sized
- Add in one shot the wet ingredients
- On speed 1 mix until dough just comes together
- Wrap the dough up and place it in the refrigerator for at least one hour to let the dough “rest”
- Roll out to desired thickness
Bourbon Glaze
- 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
- In a medium-sized bowl, whisk together all ingredients until well combined
- Pour into 9-inch pie shell
- Bake at 325*F until crust is golden brown and a toothpick comes out clean when inserted in the center
- Let cool to room temperature and then put in your refrigerator until ready to serve.
- 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.
Tried this recipe?Let us know how it was!