The recipe to make this autumn leaf-laced Kahlua Sweet Potato Pie with Kahlua Whipped Cream is at the bottom of this post. Seven bloggers arrived at our home for an early Thanksgiving Feast in the spirit of blogging recipes for our readers’ holiday cooking. As Project Manager, or more realistically “Micro Manager,” I instructed each to produce a dish that would knock it “out of the ballpark!” Oh my, oh my…
Great eats walked through that door – Dreamy-delicious. Inspiring. Over the top. Gorgeous! It was a gigantic production here, complete with photography set to capture the afternoon’s best natural light. We were Food Paparazzi. The list of guests in our kitchen and their contributions is below. Yes, you CAN make your turkey that stunning.
Sure, Larry was here… in the background, gently swooshing bees from the set, pouring wine, dishing up the Kahlua Sweet Potato Pie with Kahlua Whipped Cream (recipe below) as a gracious host. Thanks Larry!
- APPETIZER — Crispy Yukon Gold Latkes with Harvest Fruit Puree — Tori Avey — The Shiksa in the Kitchen
- TURKEY –Tips for Roasting a Stunning Turkey and Decorating with Sugared Fruit — Denise Vivaldo – Food Fanatics Unwashed
- SALAD — Crab, Avocado, Pomegranate Salad in Crisp Endive Leaves — Rachael Hutchings – La Fuji Mama
- POTATO – Garlic and Herb Potato Gratin – Dorothy Reinhold – Shockingly Delicious
- SIDE — Caramelized Chestnuts and Brussels Sprouts in a Buttery Cider Vinegar Glaze — Greg Henry – Sippity Sup
- SIDE — Spiced Roasted Root Vegetables with Carrots, Yams, Parsnips and Chippollini Onions — Cheryl D Lee — Black Girl Chefs Whites
- BREAD – Potato Herbed Focaccia with Caramelized Shallots – Louise Mellor – Geez Louise
- DESSERT — Kahlúa Sweet Potato Pie with Kahlua Whipped Cream — Patti Londre – Worth The Whisk
Kahlúa Sweet Potato Pie with Kahlua Whipped Cream
Makes 1 (9-inch) pie
For years, I did public relations for Kahlua, eventually amassing 500+ recipes made with the yummy stuff. Part of my job was to work with talented home economists, dream up recipe concepts and get them out to the consuming world. This is one such gem. You’ll never go back to plain Sweet Potato Pie once you savor this version developed by the always-calm and brilliant Karen Gillingham.
- 1 (9-inch) unbaked pie shell (if you want to make the autumn leaves pie crust edge, you need a SECOND sheet of piecrust pastry)
- 1 cup undiluted evaporated milk
- 1/2 cup light brown sugar (packed, lump free)
- 1/4 cup Kahlúa
- 1/4 cup light corn syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 1/2 cups cooked and mashed sweet potatoes
- Kahlúa Whipped Cream (recipe follows)
Choose a pie pan with a flat edge. Spray the pan with non-stick spray, then add your pastry. Bake pastry shell in hot oven, 450 degrees F, 7 to 8 minutes, until it begins to brown lightly. (If you don’t want to make the autumn leaf edge, continue with the recipe. If yes, see ** below).
Beat milk, sugar, Kahlúa, corn syrup, spice and salt together until blended. Stir in eggs and sweet potato until mixture is smooth. Stir filling.
With the empty pie shell on the oven rack, slowly pour sweet potato mixture into shell. Reset heat control to moderately slow, 325 degrees F, and continue baking until filling is barely set in center, about 40 minutes. Cool pie on wire rack. Serve with Kahlúa Cream Topping.
Kahlúa Cream Topping: Beat 1 cup whipping cream with 1 tablespoon each of powdered sugar and Kahlúa, just until stiff.
**Autumn leaf piecrust edge: cut as many leaves as you can get out of a sheet of pie pastry using WILTON MINI HARVEST COOKIE CUTTERS. Place leaves on a plate in the fridge while you pre-bake the crust, per above. Remove the pie crust from the oven. To “glue” the leaves, working quickly, dip each in egg-white/water mixture and gently press into the pan edge, slightly overlapping. Use a paper towel to sop up any excess wetness once the whole rim is covered. Then continue, as instructed above. Bake any remaining pastry leaves alongside the pie, use for decoration.