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1984

Lacey Chabert’s Sweet Potato Pie with Homemade Whipped Cream

Pumpkin Pie slice with whipped cream on top.
Lacey Chabert shares her grandfather's recipe.
Ingredients

Pie Ingredients

  • 1 prepared pie crust
  • 1 stick butter, melted
  • 2 cups sugar
  • 2 eggs
  • 2 heaping Tbsp flour
  • 1 cup mashed white sweet potato
  • 2 tsp vanilla
  • Pinch of salt

Whipped Cream Ingredients

  • 2 cups heavy cream
  • 2 Tbsp confectioners’ sugar

INSTRUCTIONS

1 Heat the oven to 350°F. Unroll pie crust and fit into the bottom and up the side of a pie plate; crimp as desired.

2 In a large bowl, mix butter, sugar, and eggs until creamy. Add flour, sweet potato, vanilla, and salt; stir to combine.

3 Pour the sweet potato filling into the prepared pie crust and bake until just set but still slightly wobbly in the center, 45 to 50 minutes.

4 While the pie bakes, prepare the whipped cream. In a chilled bowl, pour in the heavy cream. Gradually add the confectioners’ sugar, mixing with a hand mixer on medium speed until soft peaks form. Set aside.

5 Remove the pie from the oven and let cool completely. Top with whipped cream and serve.

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