Sweet Potato Honey Beer Pie
You can use the same recipe to make a pumpkin pie, using 15 oz (430 g) unsweetened pumpkin purée in place of the sweet potato. Feel free to use a different crust, homemade or store-bought.
Most pie crusts tend to absorb a bit of water from the filling; nut-based crusts are notorious for this, because nuts release their fat on cooling and also absorb moisture from air (most nuts, including almonds, are hygroscopic). I’ve tried “waterproof¬ing” pie crusts with egg whites, but that’s never worked for me. Here’s a method that does work: Melt 3 Tbsp of white or dark bittersweet chocolate and paint the surface of the pie with a pastry brush. Let the chocolate set and harden before you pour in the custard and bake.
Reprinted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020.