What Do Use Reddi Wip Topping On?
Since it’s still Black History Month, I thought I’d make one of the most popular Soul Food Desserts, Sweet Potato Pie, but the mini version. It’s definitely never a true celebration without it.
Rich sweet potato filling baked into mini pie shells and topped with Reddi Wip whipped topping! They use real coconut cream in their non-dairy flavors, and only grade-A dairy creams in their classic and barista-inspired varieties. What could be better?
How Are They Made?
Start with making the pie dough. I use a mostly butter recipe, but still add in some shortening. You need the butter in the pie dough so that you are able to sit out shapes and make braids with the dough. Though it tastes good, using all shortening would not work for braiding or other decorative accents. The dough would crumble while working with it.
After the dough is chilled, roll out a half at a time. Place a 4 inch pie pie face down on the dough. You can use any size mini pan. If you use a 3 inch pans, you will get more mini pies out of the recipe. With a knife, cut around the pan leaving about 1-2 inches diameter extra. This is so it will fit in the pan with a little extra overlay if you decide to crimp the edges. Repeat with remaining pans. Leave them plain, and cut of the extra dough or decorate them.
To decorate them, crimp the extra dough around the edges. You can also add braids. Roll out some of the extra dough. Cut six thin strips of dough. Take 3 at a time, punch the ends together and braid them completely. Repeat with the other 3 strips. Make a egg wash of one egg and one teaspoon of water. Beat with a fork. Brush the egg wash all around the perimeter of the pie pan. Lay down the first braid around the edge. Lay down the second braid so that starts where the first braid leaves off.
If you want to make cut outs, roll out the extra dough and use cookie cutters or dough stamps to make shapes of leaves, circles, flowers, anything. Brush the perimeter of the pie pans with egg wash and add the cut outs around the perimeter.
Carefully pour the sweet potato filling into the pans. Brush egg wash on the decorative pie crust edges. Place on a baking pan and bake for 45-50 minutes. If the dough starts to brown too much, cover the pies with aluminum foil.
Cool fully on a wire rack and top with Reddi Wip whipped topping.
Mini Sweet Potato Pies
Ingredients
Crust
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 1/2 sticks butter, cubed and frozen
- 1/2 cup vegetable shortening
- 6-8 tbsp ice water
Pie Filling
- 2 cups mashed sweet potatoes, from 2 medium potatoes
- 3/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup butter
- 1 1/4 cups evaporated milk
- 1/3 cup granulated sugar
- 3 eggs
- 1 tbsp vanilla
- Reddi Wip Whipped Topping to Top
Egg Wash
- 1 egg
- 1 tsp water
Instructions
Crust
- Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Shape into two disks. Wrap each one and place in the refrigerator for one hour or overnight
Filling
- Pre-heat oven to 450 degrees. With a fork, poke holes in the sweet potatoes, and bake on a foil lined baking sheet for about 1 hour or until soft when poked. Cool. In a pot, place the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Heat until butter and sugars are melted. Pour into a food processor. Add the 2 cups of sweet potatoes. Puree. Add the rest of the milk, granulated sugar, eggs, and vanilla. Puree again. Roll out one of the pie crust. Place one 4 inch mini pie pan on top and cut around the pan so that the crust fits. Repeat with remaining dough for the other pie pans. Use the second dough to finish the other pans. Crimp the edges of some, and/or add dough braids or cut outs to others. Use an egg wash of a beaten egg and water to stick on the braids, and to brush over the crimped edges.Pre-heat oven to 350. Pour mixture inside each of the mini pie pans. Bake for 45-50 minutes. Cool completely on a wire rack. Serve with Reddi Wip whipped topping.
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March 14, 2021 at 1:15 amThanks very interesting blog!