Norma's Black-Bottom Sweet Potato Pie Recipe

The Perfect Fall Dessert

When the leaves start to change and the air gets a little cooler, it's the perfect time to indulge in some delicious fall treats. And what better way to celebrate the season than with a warm slice of sweet potato pie? This classic dessert is always a crowd-pleaser, and Norma's black-bottom sweet potato pie recipe is sure to become a favorite in your household.

The Ingredients You'll Need

Before you get started, you'll need to gather a few ingredients. For the crust, you'll need 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 cup of cold unsalted butter (cut into small pieces), and 3 to 4 tablespoons of ice water. For the filling, you'll need 1 pound of sweet potatoes (peeled and cut into chunks), 3/4 cup of light brown sugar, 2 large eggs, 1/2 cup of heavy cream, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. And for the black-bottom layer, you'll need 4 ounces of semisweet chocolate (chopped) and 1/4 cup of heavy cream.

The Steps to Follow

Now that you have all of your ingredients, it's time to get baking! Start by making the crust. In a large bowl, whisk together the flour and salt. Using a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse crumbs. Add in the ice water one tablespoon at a time, stirring until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

While the dough chills, preheat your oven to 375 degrees F. In a large pot of boiling water, cook the sweet potatoes until tender (about 15 minutes). Drain well and let cool slightly. In a food processor, puree the sweet potatoes until smooth. Add in the brown sugar, eggs, heavy cream, cinnamon, ginger, nutmeg, and salt, and pulse until well blended.

Next, it's time to make the black-bottom layer. In a small saucepan, heat the heavy cream until steaming. Remove from heat and add in the chopped chocolate. Stir until melted and smooth.

Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp as desired. Pour the sweet potato filling into the crust, then drizzle the chocolate mixture on top in a circular pattern.

Related Pie

Bake for 50 to 55 minutes, or until the filling is set and the crust is golden brown. Let cool on a wire rack for at least 30 minutes before serving.

Why You'll Love This Recipe

Norma's black-bottom sweet potato pie recipe is a true standout because of its unique combination of flavors and textures. The sweet potato filling is perfectly spiced and creamy, while the chocolate layer adds a rich, decadent touch. And with its flaky, buttery crust, this pie is simply irresistible. Whether you're hosting a fall gathering or just looking for a cozy dessert to enjoy at home, this recipe is sure to impress.

Meta Description

Indulge in the perfect fall dessert with Norma's black-bottom sweet potato pie recipe. This classic dessert is always a crowd-pleaser and is sure to become a favorite in your household.