Once your pie has cooled, I recommend chilling it overnight in the refrigerator before slicing into it. This is one pie that just gets better and better the next day and the day after that.
Once it’s chilled, you can slice it, add a dollop of whipped cream, and you’re all set to enjoy every bite, along with a glass of milk or a cup of coffee. Nothing like coffee to bring all the flavors full circle!
*You can use canned sweet potato if you want. Though I still prefer to use fresh sweet potatoes for the flavor. They just require a little more prep work. You can either boil, pressure cook, or bake the sweet potatoes. To make the whole process easier, I usually just pressure cook the sweet potatoes in my Instant Pot (set to about 8 minutes with a natural release), then mash them up, right in the pot, with my immersion blender.**You can make this pie gluten-free by substituting a good cup for cup gluten-free flour for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.5. When you go to take it out of the oven, your pie should still be a little bit jiggly. If it’s more than just a little jiggly, it needs more time in the oven. It’s a delicate balance between under-baking and over-baking when it comes to custard pie. On one hand, you don’t want it to be uncooked in the middle; on the other hand, you don’t want it to crack and be too dry. The pie will continue to cook even when you take it out of the oven. As it cools, it will firm up; and placing it in the fridge after cooling will help even more.Can you freeze sweet potato pie? Yes, you can freeze sweet potato pie. Just make sure it’s covered well so it doesn’t get freezer burn.