Part 6/7:
With the filling ready, it’s time to pour it into the pre-baked pie crust. A gentle shimmy helps distribute the filling evenly. Bake the pie at 400°F for 15 minutes, then reduce the temperature to 350°F and bake an additional 40 minutes. You’ll know it’s ready when the filling is puffed up with only a slight wobble in the center.
After baking, allow your pie to cool completely to room temperature.
Serving the Pie
Once cool, serve your delightful sweet potato pie dolloped with freshly whipped cream. The result is a silky, creamy, and flavor-packed dessert that truly embodies the essence of seasonal baking.