Sweet Potato Pie with Painted Crust

SUPPLIES & TOOLS:

FOR SWEET POTATO PIE

• 1 Package (14 1/10oz) Refrigerated Pie Dough, or 1 Recipe Flaky Pie Crust Click Here (available on Wilton.com)
• 1 3/4lbs Sweet Potatoes (about 3 large)
• 1/2 Cup Granulated Sugar
• 1/2tsp Ground Cinnamon
• 1/4tsp Salt
• 1/4tsp Ground Ginger
• 1/4tsp Ground Nutmeg
• 4 Eggs, Divided
• 1/2 cup Half-and-Half

FOR DECORATIVE CRUST

• Primary Edible Cake Paint Set
• Baking Sheet
• 9in Pie Pan
• Silicone Pie Crust Mold
• Parchment Paper
• 6in Cake Circle
• 5-Piece Decorating Brush Set

DIRECTIONS:

NOTE: Makes about 8 servings.

PREPARE PIE FILLING:

1. Preheat oven to 375F. Pierce sweet potatoes several times with a fork. Place on a baking sheet and roast 55 to 60 minutes, or until fork tender.
2. Remove from oven; let cool 20 to 30 minutes, or until cool enough to handle. Remove and discard skins. Using a food processor, puree sweet potatoes until smooth. Measure out 2 1/2 cups sweet potato puree, reserving any remaining for another use.
3. Raise oven temperature to 425F and place an empty baking sheet in the oven to preheat. Fit pie crust in ungreased 9in pie pan. Reserve remaining dough.
4. In the bowl of the food processor, process 2 1/2 cups sweet potato puree, sugar, cinnamon, salt, ginger and nutmeg until combined. Add 3 eggs and half-and-half; process until combined and smooth.
5. Pour filling into unbaked pie crust.

MAKE BRAIDED BORDER:

1. Use remaining pie crust dough and silicone pie crust mold (braided cavity).
2. Press gently around outer edge of pie crust. Reserve remaining dough.
3. Using remaining egg, apply egg wash to outer crust. Reserve wash for later use.

BAKE PIE:

Place pie on hot baking sheet in oven and bake at 425F for 10 minutes. Reduce oven temperature to 350F and continue baking for 48 to 50 minutes, or until only slightly jiggly in the center and knife inserted in center comes out mostly clean. Cool pie on a cooling grid.
1. Make middle and center rings. Prepare baking sheet with parchment paper. Using reserved dough and silicone pie crust mold (beaded cavity), make beaded center ring (1 complete border and an additional 6-bead border). Form circle on parchment-lined baking sheet.
2. Using twisted cavity, make twisted middle ring (2 complete borders and 1/2 border). Using 6in cake circle as a guide, form circle on parchment-lined baking sheet. Remove cake circle before baking.
3. Brush both dough circles with remaining egg wash.
4. Bake circles in 350F degree oven until golden brown, about 10 to 15 minutes. Let cool completely.

PREPARE EDIBLE PAINT:

In six small bowls, prepare edible paint as follows:_x000B_
• Mix Red and Yellow cake paint to get dark orange.
• Mix Yellow and Red cake paint to get light orange.
• Mix Blue and Yellow cake paint to get light teal.
• Mix Blue and Green cake paint to get dark teal.
• Use 1 bowl Red cake paint.
• Use 1 bowl Yellow cake paint.

DECORATE PIE CRUST DOUGH:

1. Using decorating brush, paint pie crust and center circles, alternating colors with each bead, twist, and braid. Use all one color at a time to avoid having to clean brush between strokes.
2. Let paints dry, about 10 minutes.

DECORATE PIE:

1. Place bead and twist border on cooled pie.

NOTE: Filling can also be mixed using an electric mixer. In a large mixing bowl, beat sweet potato puree, sugar, cinnamon, ginger, nutmeg and salt with an electric mixer on medium speed until combined. Add eggs and half-and-half; beat on low until combined.

JOANN HACKS:

• Bake sweet potatoes 24 hours in advance and refrigerate until ready to use.