By Nik Sharma Makes
1 (9-inch) pie
2 cups sweet potato purée
3 large eggs and 1 large egg yolk
¾ cup raw dark brown sugar
2 tablespoons dark unsulphured molasses
1 teaspoon Madagascar bourbon vanilla extract
2 tablespoons whiskey
2 tablespoons butter, melted
⅔ cup whole milk
1 teaspoon corn flour
1 teaspoon 5-spice powder mix
½ teaspoon ginger powder
¼ teaspoon fine-grain sea salt
1 (9-inch) piecrust
Preheat oven to 325° and bake the piecrust for around 10 to 12 minutes (or follow the manufacturer’s instructions).
In a large mixing bowl, whisk all the ingredients together to form a smooth mixture. The sugar should be completely dissolved.
Transfer filling into partially baked piecrust, tap gently to level the filling and to remove any trapped air bubbles. Return the pie to the oven and bake for another 35–40 minutes at 325° or until the sides of the pie are firm and the center is slightly soft (the center should jiggle slightly when the pie is gently shaken). Remove and allow to cool to room temperature. The pie can be served warm by itself or with a dollop of lightly whipped sweetened creme fraîche.