I Was Today Years Old When I Learned About The Genius Of Double Crusted Sweet Potato Pie
Yesterday, my doom scrolling was interrupted by a notification in my DMs, so naturally I decided to inquire. As I open the message, I’m greeted by the most wondrously appetizing sight I’ve seen all year — and yes, I know we’re still in January. I recommend reading this next one aloud, “Double-Crusted Sweet Potato Pie.” Doesn’t it just roll off the tongue beautifully?
The idea alone should elicit salivation, but let’s delve deeper. My friend only supplied a picture of this masterfully crafted piece of culinary excellence, leading me to consult Google.
Double-crusted sweet potato pie appears to be a rare Southern unicorn, as only one website mentions it. I did manage to find a TikTok video featuring an equally wowed man fawning over it, so I checked the comments section to see if someone shared more information. Nothing.
It was clear from the comments that double-crusted sweet potato pie was a legendary idea. Resolving himself to an inevitable fate, one person commented, “I will just remain big 🤌.” Another pointed out how blingy it looked, “Is it me or was this pie sparkling 😳🥰💐😳🥰💐.” One brutally honest person even commented, “I’m a type 1 diabetic and I’m dying on this pie 😭.”
@joshpray239 #greenscreenvideo this is a double crusted #sweetpotato #pie 😩😩😩😩 i dont care if i gain weight #foodtiktok 😂😂😂 #fyp #joshpray ♬ original sound – Josh Pray
Then, just when I was ready to give up on ever experiencing double-crusted sweet potato pie, I returned to the original post that my friend shared and found a recipe buried deep in the comments section. *Smacks forehead* How could I have missed it?! Apparently, it’s sweet potato pie, with buttermilk pie (or buttermilk chess pie) on top — and this is how you make it:
- 1 homemade pie crust click link for recipe
- 3 large eggs room temperature
- 1 ½ cups sugar (300g)
- ½ cup butter melted and cooled
- 3 tablespoons all-purpose flour
- 1 cup buttermilk (237ml)
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons pure vanilla extract
- ½ tsp salt
- ⅛ tsp ground nutmeg optional
