Go Back
+ servings

The Woodlands Resort's Bourbon Sweet Potato Pie

This recipe is courtesy of Ryan Witcher, Executive Pastry Chef at The Woodlands Resort.
Course Desserts
Servings 1 9 inch pie

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.
Keyword Houston, pie, sweet potato, The Woodlands Resort
Tried this recipe?Let us know how it was!