She Strengthens

Unveiling the Signature Pie of Detroit’s Sister Pie Bakery

Inspired by the iconic Crack Pie from Momofuku Milk Bar and Four & Twenty Blackbirds’ Salty Honey Pie, the Toasted Coconut Sweet Potato Pie from Sister Pie Bakery is a game-changer. This Detroit-based bakery has perfected the art of creating a creamy, caramelly filling that’s elevated by the subtle crunch of sea salt.

The Secret to a Flaky Crust

To achieve the perfect crust, it’s essential to chill it in the fridge for at least a couple of hours or overnight. Then, roll it out, transfer it to a pie plate, crimp the edges, and pop it in the freezer for 15 minutes. This crucial step ensures the butter bits remain cold, resulting in a flaky, golden-brown crust.

Blind Baking the Crust

Preheat your oven to 450°F, placing the rack on the lowest level. Remove the pie crust from the freezer and gently fit a square of aluminum foil into the frozen crust. Fill the crust with 1 1/2 pounds of dried beans, making sure they reach the crimps. Place the pie pan on a baking sheet and bake for 25-27 minutes, or until the crimps are light golden brown. Let the crust cool before removing the foil and beans.

The Maple Filling

In a medium bowl, combine 1/2 cup plus 2 tablespoons of melted unsalted butter and 1 cup of Grade B maple syrup. Whisk in 3/4 cup of packed light brown sugar, 1/4 cup of fine yellow cornmeal, and a heaping 1/4 teaspoon of kosher salt. In another bowl, whisk together 3 large eggs, 1 large egg yolk, 3/4 cup of heavy cream, and 1 1/4 teaspoons of pure vanilla extract. Slowly pour the egg mixture into the maple mixture, whisking just until combined.

Assembling and Baking the Pie

Place the blind-baked shell on a parchment-lined baking sheet and brush the crimped edge with a beaten egg. Pour the maple filling into the pie shell, reaching the bottom of the crimps. Bake at 350°F for 45 minutes to 1 hour, or until the edges are puffed and the center jiggles slightly when shaken. Let the pie cool for 4-6 hours before sprinkling with flaky sea salt and serving.

Storage and Serving

Store leftover pie at room temperature for up to 3 days, wrapped in plastic wrap or under a pie dome. Slice into 6-8 pieces and serve with a smile!