Everything was going fine and dandy, taking the sweet potato option from the pumpkin pie recipe in Mark Bittman’s “How to Cook Everything.” Until pre-baking the pie crust. I’ve made my pie crust recipe (seen in Weeknight Apple Maple Walnut Pie) numerous times and never once encountered the dough sinking into the bottom of the pan, the edges repelling from their base. Even when making quiche, I pre-bake the crust a good fifteen minutes or so and never saw anything like this. So I’m concluding that it was the aluminum pie pan, which I was using because I was taking this pie with me to a house party. Those things should be sold with a boldface warning label on them! Does this happen to anyone else? Or only me, when I’m trying to impress my friends by bringing a seasonal dessert to a potluck Halloween party? I was hoping this was going to make up for my not getting dressed up. (Okay, so I had this great idea to dress up as a Red Army Communist China soldier, but I didn’t make it to Chinatown to get the cap and stuff in time. Plus, it wouldn’t look quite right if I brought a homemade sweet potato pie dressed up like that.)
Fine and dandy
It also didn’t help matters that when I was poking holes in the bottom crust with a fork, the pie pan was placed on the stove, and the fork punctured the aluminum straight through. (Luckily, the sweet potato mixture didn’t seep out.)
I’m glad to have survived this disaster with a sloppy, yet tasty-looking dessert. It’ll be dark in there anyway. Maybe I’ll get a can of whipped cream and make a big goofy smiley face all over the pie, costuming its and my shame.
Sweet potato custards made with the leftover filling baked in a muffin tin made a tasty snack