Sweet Potato Honey Beer Pie

To prepare the crust, line the base of a 9-by-1-inch [23 cm] round tart pan with parchment paper and grease lightly with a little butter.

Place the butter and sugar in the bowl of a stand mixer and beat with the paddle attachment on medium-low speed until the mixture is a uniform pale brown and fluffy, 4 to 5 minutes. Stop the mixer and scrape down the sides of the bowl with a silicone spatula. Add the egg and beat on medium-low speed until combined, 1 minute. Add the almond flour and salt and beat on medium-low speed until it comes together to form a ball of dough, 3 to 4 minutes. Scrape the dough from the bowl directly into the pre¬pared pan.

使用一个小的平底碗或平坦尺寸杯的底部（如果需要的话，用羊皮纸覆盖了面团），将面团铺开并平整面团，直到将其覆盖在底部和侧面均匀的层。用保鲜膜包裹并冷冻至少1小时，直到牢固。可以提前预先预先预先冻结，并用可重新密封的袋子包裹并密封2周。

要部分烘烤地壳，至少在将蛋ust填充之前1小时，将烤箱预热至350°F [177°C]，并将架子放在较低的三分之一位置。用羊皮纸对烤盘排成一张。将外壳放在烤盘上。通过用叉子将其刺破来对接表面。用一块大片羊皮纸盖上，并用馅饼重量调整它。烘烤直到两侧开始变成棕色，15至20分钟。转移到电线架中，冷却5分钟。取下重物和羊皮纸。

要准备馅料，请将烤箱预热至400°F [204°C]。冲洗红薯以除去任何污垢，然后用纸巾将它们轻拍。将红薯放入烤盘或衬有铝箔的烤盘上。烤直到完全嫩，35至45分钟。处理前完全冷却。将红薯剥皮，丢弃皮肤，然后将食物加工机的果肉切成约15秒钟。亚搏电竞您应该有大约12盎司。[340 g - 1 1/2杯]地瓜泥。泥完全冷却后，将填充或冷藏在密封的容器中过夜。这可以提前一两天完成。

When ready to complete the filling, pour the beer into a medium, deep, heavy-bottomed saucepan and bring to a boil over medium-high heat. Watch carefully to avoid overflowing as the liquid foams on heating. Lower the heat to low and cook until the liquid reduces to about 1/4 cup [60 ml], 20 to 30 minutes. Cool to room tem¬perature before using, about 30 minutes.

预热烤箱至350°F(177°C)。在一个large mixing bowl, whisk together the reduced beer, sweet potato purée, sugar, honey, eggs, yolks, ginger, cardamom, turmeric, and salt. Slowly whisk in the milk and heavy cream until the sugar completely dissolves. In a small bowl, whisk the cornstarch and 1 1/2 Tbsp. of water to form a slurry. Pour the slurry into the custard and whisk until combined. Alternatively, add the ingredients to a high-speed blender and process on high speed briefly until you get a smooth slurry and sugar is dissolved, about 1 minute (this is my preferred method to obtain a silky-smooth filling).

将奶油蛋蛋as转移到大锅中，并在中低温下加热，不断搅拌，向下刮下侧面，直到混合物在即时阅读的温度计上达到165°F [74°C]，并开始明显增厚，10至12分钟。快速从火上移开。将细筛子放在大型尺寸的投手上，并过滤蛋ust以去除任何团块；轻轻点击投手以除去气泡。

将蛋shell放在大烤盘上，然后倒入馅料。小心地转移到烤箱中，然后烘烤，直到设置蛋ust，并在25至30分钟内插入25至30分钟时，将即时阅读的温度计读取185°F [85°C]。蛋ust应该在侧面坚固，但在中心略有摇摆。转移到电线架上，让馅饼冷却至室温，大约1小时，然后再上菜。