Austin Crème Pie from The Pie Society

Feb 2nd, 2012 | By | Category: baking and desserts, cook something
The Pie Society Austin Creme Pie, Photo by Phrog E. Styre

The Pie Society Austin Creme Pie, Photo by Phrog E. Styre

Lindsay Leslie (Pie Momma) and Emily Kealey (Pie Maid) are the bakers behind The Pie Society, an Austin, Texas based pie bakery that delivers pie to your door.

Who’s version of heaven is this? I’m in!

When I put out a call for recipes to share during National Pie Month, they stepped up to the oven.

They offer everything from darling little hand pies called Crimps™ to savory pies, and substantial, full-sized pies such as the Austin Crème Pie, below, which Lindsay said she’d love to see become the “official” pie of Austin, because, “Why should Boston have it’s own pie and not Austin?”

Good question. Well, maybe we can help her out with that.


  • 2 sweet potatoes (to yield 1 1/4 cups of puree)
  • 1 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 4 cups milk
  • 4 slightly beaten eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg


  • 1 1/2 cups heavy cream, chilled
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/2 cup of crushed pistachios

Note on Crust:
Use your favorite pie dough recipe. While rolling the dough, sprinkle crushed pistachio and gently press in/roll in for added flavor. Prebake crust.

Peel sweet potatoes and cut into small pieces; boil until tender. Use the food processor to puree sweet potatoes and then push the puree through a sieve. Set aside 1 1/4 cups of the sweet potato puree. Mix sugar, flour, salt, cornstarch; slowly stir in milk and pureed sweet potato. Cook and stir over low to medium heat until mixture boils and thickens; cook 2 minutes longer. Stir 1 cup of hot mixture into eggs; stir into remaining hot mixture. Stirring constantly, bring just to boiling. Add vanilla, cinnamon, nutmeg and cool. Pour in prebaked pie shell to set.

In a microwave-safe bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals (stirring each time) until the chocolate is melted, the cream is hot and the ganache has a dark brown/glossy look. Let cool to barely warm. Spread the chocolate topping over the cooled sweet potato pudding and refrigerate until just firm, about 15 minutes.

Beat cream, 2 tablespoons sugar and cinnamon in the bowl. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Add to cooled chocolate ganache. Sprinkle with crushed pistachios.

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