Q1: What is the secret to a crunchy streusel topping that isn't soggy?

This recipe has two brilliant secrets! First, we freeze the streusel before we add it to the pie. This ensures the butter is rock solid, which helps the topping stay in beautiful, large, crunchy clumps instead of melting into a greasy layer. Second, we add the streusel to the pie halfway through the baking time . This allows the wet custard filling to partially set first, creating a firm surface for the heavy streusel to sit on top of, instead of sinking into the filling.

Q2: Do I absolutely have to blind-bake the crust first?

Yes, for this style of pie, it is absolutely essential. A wet custard filling, like this one, will turn an unbaked pie crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is a deep golden brown and completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked again.

Q3: Can I make this pie ahead of time for Thanksgiving?

Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture of a custard pie are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days .

Q4: Can I use fresh sweet potato purée instead of canned?

You can, but it is very important to make sure that your homemade purée is very thick and not watery. The absolute best method is to roast your sweet potatoes whole in their skins until they are very tender. This concentrates their natural sweetness and flavor and results in a much less watery purée than boiling them.

Q5: Can I use a different kind of nut in the streusel?

Of course! This recipe is wonderful with hazelnuts, almonds, or classic pecans , as the recipe suggests. Toasted, chopped walnuts would also be a fantastic and delicious choice.

The Ultimate Sweet Potato Streusel Pie

The Ultimate Sweet Potato Streusel Pie (with a Crunchy Topping!)

A from-scratch recipe for a classic sweet potato pie, elevated with a crunchy nut streusel topping. The recipe includes instructions for a homemade pie crust made with both butter and shortening for a flaky texture, which is fully blind-baked to ensure a crisp base. The filling is a smooth, traditional sweet potato custard made with canned puree, evaporated milk, and warm spices. After a partial bake, the pie is topped with a frozen crumble of flour, brown sugar, and nuts, then baked until the custard is set and the topping is golden.

Author: Grace
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 5 hours 45 minutes (includes chilling and cooling)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
2 to 3 tablespoons cold water
For the Topping:
3/4 cup all-purpose flour
1/2 cup chopped hazelnuts, almonds or pecans
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon salt
For the Filling:
2 cups canned sweet potato puree
1 cup evaporated milk
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg

Instructions

Make the Crust: In a food processor, pulse the flour, sugar, and salt. Add the shortening and half the butter; pulse until it looks like coarse meal. Add the remaining butter and pulse until pea-sized pieces form. Add cold water and pulse until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Roll the dough into a 13-inch round and fit into a 9 1/2-inch deep-dish pie plate. Crimp the edges and chill for 30 minutes.
Line the crust with foil and fill with pie weights. Bake for 20 minutes. Remove the foil and weights and bake for another 10-15 minutes until golden. Let the crust cool completely.
Make the Topping: In a medium bowl, combine the flour, nuts, brown sugar, melted butter, and salt. Squeeze the mixture into clumps, transfer to a plate, and freeze for about 30 minutes until hard.
Make the Filling and Bake: While the topping freezes, whisk together the sweet potato puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, and nutmeg in a large bowl.
Pour the filling into the cooled, baked crust. Place the pie on a baking sheet and bake for 30 minutes.
Scatter the frozen topping over the pie and continue baking for another 30 to 45 minutes, until the center is almost set but still jiggles slightly.
Transfer the pie to a wire rack and let it cool completely before serving to allow the filling to set.

Notes

This pie requires multiple chilling/freezing and cooling steps for the dough, topping, and final pie, which are crucial for the best texture.
Fully blind-baking the crust is a key step to prevent a soggy bottom.
Freezing the streusel topping before adding it to the pie helps it to stay crumbly and not melt into the filling during the final bake.

Find it online: https://www.eatswithsoul.com/potato-streusel-pie/