What a wonderful response to my first blog post!  Thanks for watching and sharing the video with your friends. I really had a good time making that. Such a good time I wondered if I could do it again.  Inspiration and authenticity mean everything to me and I let go of every rule and did it the way I know how. And you loved it!!  Bad grammar and all. Thank you again. Whether or not the recipe would measure up to the anticipation of the taste was such a thrilling moment for me, I couldn’t pass up my next challenge.  Still I need to be clear: THIS IS NOT A FOOD BLOG. I AM NOT A CHEF.  Some how I'm starting with food because, like a music, it is universally relatable and  great available content material.  ;) As well I have a little food photography experience and it's a nice break from people pictures :-P.  

I asked for recommendations for my next post and a request was made! After reading my Stellar Mac and Cheese post I got a call from my friend and client B Keith Monroe of the Professional Men of Zeta Psi Chapter. Asking for me to make none other than the delectable, highly pursued, yet highly illusive, “PATTI PIE”!!! You read it right!  A Patti LaBelle Sweet Potato Pie.  I, of course, laughed and assumed I misunderstood.  I’ve never made a sweet potato, apple, lemon, cream or key lime pie… In my life. Shepard's Pie and quiche is as close to pie as I’ve ever gotten. I hoped he was joking.  But he was serious.   What else was I suppose to do? I felt dared. Taunted almost.   

 

When I walk into a dark room to photograph an event knowing damn well I can’t see.  I works it out. When Im asked to turn a vitamin rich root vegetable to a sugar laden desert. I works it out!   He challenged me!!  At the right time too! Holiday parties are every weekend from here until Jan 1.  You will need to bring something :) You are a rockstar who always brings the best food, I got you ;-).

Last week I asked what challenge will you kick in the face?? I posted Monday morning and by Monday night I had a challenger! So soon to kick something in the face? Hey, It’s a Monday. Let the kicking commence! 

I knew it couldn’t be terrible as long as I followed instructions.  Which I did just generally.  And OMG guys it was GOOOOODD!!!  So good I nearly ate half of it.  That’s not good. My fantasy fitness routine can only balance so many calories…  

The recipe is actually really easy and probably tastes nothing like a mass produced factory pie but I assure you it is F#$&KIN DELICIOUS! Great with vanilla ice cream. Which I also had too much of.  My coach really doesn’t like this but I promise I did extra sets because I knew I had to taste the pie. 

Here is my version of PATTI PIES! Sincerely now known as Zeta Pies!  Get it? Zeta PIES! Zeta Psi LOL #imhilarious.  Please enjoy responsibly.  This recipe makes 2 whole 9-inch pies… Don’t blame me when you make 4 batches and none of them make the holiday party.  It might be hard to control yourself! 

                                                 PATTI STYLE SWEET ZETA PIE

The filling: 

  • Pink Sea Salt
  • 3 large orange-fleshed sweet potatoes (about 2 3/4 pounds), scrubbed
  • 7 tablespoons (most of 1 stick) butter, melted
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1/4 cup half-and-half
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • Bring a large pot of water to a boil over high heat. Add a generous pinch of pink sea salt, then your sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes.

 

  • Drain the sweet potatoes.  Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend on medium speed until creamy and smooth. 

 

  • Preheat the oven to 400 degrees

 

  • Pie shell:  (I used store bought crusts from my local KeyFood.) Brush the interior with the melted butter. Sprinkle brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown, about 15 minutes. (If the pie shell puffs up, let it be.) Play it cool boy. #realcool

 

  • In the mean time, add the remaining melted butter and brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well mixed in.

 

  • Fill up the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, about 1 to 1.5 hours.

 

  • Transfer to a wire rack to cool completely, then cover loosely and refrigerate until ready to serve.

Original Source: Adapted from “LaBelle Cuisine: Recipes to Sing About,” by Patti LaBelle (Clarkson Potter, 1999).

Washington Post Source Joe Yonan. Thanks Joe!  

THANK YOU FOR READING!!!! 

If you like this post please share it with a needy person.  A good recipe is a terrible thing to waste.  

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#ExploringEurila

P.S. Again, Im not a chef so I claim no responsibility for how your pie turns out. Mines was great tho! 

 

 

 

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