Double Buttermilk Crusted Sweet Potato Pie

Double Crusted Sweet Potato Pie brings together creamy sweet potato filling with rich buttermilk goodness, all wrapped in a flaky crust that'll have everyone asking for seconds (and the recipe!).

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This Double Crusted Sweet Potato Pie is taking sweet potato pie to a whole new level, y’all! I know there are like a bazillion sweet potato pie recipes out there, but trust me, this is the ONE you gotta try this year along with my Big Mama’s Sweet Potato Pie of course! It’s got layers, boos! Rich, silky sweet potato filling on the bottom and a buttermilk custard on top, all tucked into a buttery, flaky crust. The perfect mashup of classic Southern comfort and a little somethin’ extra!

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Overhead shot of a golden-brown double crusted sweet potato pie, partially sliced, and placed on a white plate with a yellow patterned cloth and two forks next to it

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This ain’t your typical Thanksgiving double crust pie, though, for those of y’all that are takin’ it literal like, where is the top pie crust?! The buttermilk layer is THE top of this double “crusted” sweet potato pie. This is THE kinda pie that makes you wanna pause, take a deep breath, and savor every bite like it’s your last. Rich, creamy, and downright decadent!

Table of Contents

The Lowdown on This Double Crusted Sweet Potato Pie

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern classic with a twist!

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Sweet, spiced, and buttery with a tangy twist from the buttermilk custard

Skill Level: Intermediate, but it’s nothing a little love and patience can’t handle!

Foolproof for Beginners

If you’ve never made a sweet potato pie with a buttermilk layer before, don’t stress boo. This recipe walks you through every step, from rolling that crust to layering the fillings.

Old School Meets New Vibes

It’s got all the warm, cozy flavors of a classic sweet potato pie but with an upgrade from the smooth buttermilk layer. Big Mama would be proud of this one, y’all!

A Recipe to Make Ahead

No need to rush on the big day! This pie holds up like a champ in the fridge. You can make it the night before, let it chill, and slice it up when you’re ready.

Ingredients you’ll need to make Double Crusted Sweet Potato Pie

Overhead shot of ingredients for making double crusted sweet potato on a white surface before baking

For the Sweet Potato Pie Filling

Sweet Potatoes: These bring the creamy, natural, sweet base to the pie. Stick with fresh ones if you can, but canned will do in a pinch (just make sure they’re plain, no syrupy extras).
Oil: Helps those potatoes bake up tender.
Salted Butter: Adds richness and flavor to the sweet potato filling.
Granulated Sugar: Keeps it classic.
Eggs: They bind the filling together. Room temp eggs mix in so much better, boos!
Vanilla Extract: Because every sweet potato pie needs a splash of vanilla!
Evaporated Milk: Makes the filling creamy without being too heavy.
All-Purpose Flour: Thickens up the filling just right.
Nutmeg & Cinnamon: These spices bring all the cozy, holiday vibes to your double crust sweet potato pie!
Kosher Salt: Balances the sweetness.

For the Buttermilk Pie Filling

Unsalted Butter: Keeps the custard smooth.
Granulated Sugar: Sweetens the custard without overpowering it.
Eggs: Beat them well so the filling stays silky smooth!
Vanilla Extract: Stick with the good stuff for the best flavor.
All-Purpose Flour: Thickens the filling so it doesn’t run all over the place.
Cornstarch: Adds stability to the custard, making it slice beautifully.
Kosher Salt: Just a pinch to enhance all the flavors in your buttermilk sweet potato pie.
Buttermilk: The star of this filling, y’all! It adds a tangy twist that balances all the sweetness from the sweet potatoes.
Pie Crust: My all-butter pie crust is the real deal, boos! But if you’re short on time, store-bought will work. Just don’t tell Auntie Rose! (Seriously though, try mine. Once you make it, you’ll see why homemade is worth it).

How to make Double Crusted Sweet Potato Pie

A pie dish with an unbaked pie crust draped over the edges

Set the first disc of pie dough on a lightly floured countertop, then using a rolling pin, roll to a circle. Gently roll the circle onto your rolling pin and place over the pie plate and unroll. Press the pie dough into the plate.

An unbaked pie crust with the edges crimped for decoration

Use kitchen shears or a small sharp knife to trim the edges of the pie dough so they’re even. Pinch the edges of the dough together and flip up slightly to create a thick rim all around the pie. Finally, using your thumb and finger of one hand and thumb of the other, crimp the rim all around the pie.

An unbaked pie crust with fork pricks at the bottom to prevent bubbling

Dock the dough by using a fork to poke holes on the bottom crust.

A fully prebaked pie crust with golden edges, ready to be filled

Place the pie plate onto a baking sheet. Line the crust with parchment paper, then fill with pie weights. Par-bake until the crust looks a little dry, but not completely cooked through.

A tray with two whole sweet potatoes placed on parchment paper, ready for roasting

Stick a fork all over each potato multiple times to allow steam to escape and rub oil on the surface of each potato. Place on the prepared pan and bake, flipping the potatoes halfway through.

Roasted sweet potatoes split open on the same tray

Remove potatoes from oven and let cool slightly on parchment paper until still warm but able to handle. Carefully remove the skin from potatoes.

A mixing bowl filled with mashed sweet potatoes, prepped for pie filling

Place the potatoes in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium low for about 20 seconds then stop. Repeat these two or three times, each time rinsing the strings from the whisk.

Mashed sweet potatoes in a bowl with a stick of butter on top, ready for mixing

Add butter to warm potatoes and mix on medium until butter has absorbed.

Sweet potatoes blended with sugar in a mixing bowl

Slowly add sugar on medium low and mix until incorporated. Scrape down the bottom and sides of bowl as needed.

A single egg added to the sweet potato mixture in a mixing bowl

Add the eggs one at a time, waiting for each to incorporate into the batter.

Evaporated milk and vanilla extract poured into the sweet potato pie mixture

Slowly pour in the vanilla and evaporated milk while the mixer is on low. Scrape the bottom of the bowl to ensure the batter is mixed evenly.

Flour, spices, and salt added to the sweet potato pie mixture in a mixing bowl

Add the flour, salt, cinnamon, and nutmeg.

A smooth, combined sweet potato pie filling in a mixing bowl

Mix into the batter, and set aside.

A mixing bowl with melted butter and sugar mixed inside

Add the butter and sugar to the bowl of the stand mixer and whisk together on medium.

Beaten eggs and vanilla extract added to the mixture

Add in the eggs and vanilla in 3 separate additions, scraping down after each addition and allowing to fully incorporate.

Flour and milk being added to the mixture

Add flour, cornstarch, salt, and buttermilk.

A mixing bowl containing a smooth, creamy buttermilk filling

Mix well until well combined.

An unbaked pie filled with orange sweet potato filling, set on a baking tray

Pour the sweet potato batter into the crust.

A second layer of buttermilk filling on top of the sweet potato filling, ready to bake

Immediately pour the buttermilk batter on top of that until batter reaches the bottom of the edge of your crust.

A fully baked double crusted sweet potato pie, surrounded by plates and serving utensils

Return to the oven and continue baking until the center of the pie is slightly jiggly in the center and an inserted toothpick comes out moist, but clean, and the top is light golden brown.

What to serve with a double crust sweet potato pie

Top It Off: Top it with whipped cream and drizzle on some caramel sauce. My vegan caramel sauce is a must-try!
Ice Cream: Warm pie and vanilla bean ice cream? Yes please! Coffee or strawberry ice cream works, too.
Something Sippable: Go with spiced apple cider, eggnog, or sweet peach tea to keep it classic and cozy.
Pie Pairings: Bring on the pie variety, boos! Serve it with chocolate bourbon pecan pie, chocolate chess pie, or lemon icebox pie for the ultimate Thanksgiving dessert table.

Deep-fry a turkey to crispy, golden-brown skin and tender, juicy meat perfection! This bird is infused with a flavorful homemade injection and rubbed down in cajun seasoning, resulting in an out-of-this-world Thanksgiving experience!

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Harvest Apple and Pear Fall Salad tossed in Apple Cider Vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

An overhead of a large bowl of creamy buttery Garlic Mashed Potatoes Recipe against a white background with striped napkin

Garlic Mashed Potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

A close up of a traditional cornbread recipe with melting butter sliding down and a knife to cut slices

Fresh-Baked Southern Cornbread in just about an hour! This classic recipe creates a super moist, buttery and fluffy Cornbread that makes for the perfect snack or side.

Recipe Substitutions

Sweet Potatoes: Can’t find sweet potatoes? You can swap them with canned sweet potato puree or even pumpkin puree in a pinch. Just make sure to drain the canned puree well so it doesn’t throw off the texture.
Evaporated Milk: No evaporated milk in the pantry? Heavy cream or half-and-half works like a charm. You can even use full-fat coconut milk for a little extra richness and a subtle tropical vibe.
Butter: If you’re running low on butter, margarine can step in, but I’m gonna tell you now, real butter is where it’s at for that true, old-school flavor.
Flour: Need this to be gluten-free? Use a 1:1 gluten-free flour blend, and you’re good to go. I’ve even heard almond flour works in small amounts if you’re experimenting!
Spices: If you’re out of nutmeg or cinnamon, pumpkin pie spice will get the job done. It brings all those warm, cozy vibes in one go.
Buttermilk: No buttermilk? Mix a cup of whole milk with a tablespoon of white vinegar or lemon juice, let it sit for 5 minutes, and bam – instant buttermilk.
Pie Crust: Don’t have time to make crust from scratch? Store-bought works just fine. If you really wanna jazz it up, sprinkle a little cinnamon sugar on the crust edges before baking.

A slice of double crusted sweet potato pie on a small white plate, with the whole pie in the background

Expert Tips and Tricks for making the best double crusted sweet potato pie recipe

Don’t Skip the Strings: Sweet potatoes can be sneaky with those little stringy bits. Whipping them warm and rinsing the whisk a few times is key to getting that silky-smooth filling. Trust me, it’s worth the extra step!
Room Temp is Everything: Make sure your butter, eggs, and buttermilk are at room temperature. This helps everything mix together and keeps the pie from cracking during baking.
Crust Love: Par-baking the crust is non-negotiable! It keeps the bottom crust from getting soggy and gives you that perfect golden base to hold all that creamy goodness.
Mind the Jiggle: When checking for doneness, the center should have a slight jiggle, like a set custard. Overbaking will dry it out, and ain’t nobody got time for dry pie.
Chill Time is Real: Let the pie cool completely at room temp before chilling it in the fridge. That resting time is what sets the layers perfectly and makes slicing easy.
Make It Shine: Brush the edges of your crust with a little egg wash for that bakery-style golden finish.
Serve It Right: Let the pie sit at room temp for about 60 minutes before serving if you’ve been storing in the fridge. A cold pie is fine, but room temp pie? That’s where the flavors really come alive.

How to store Double Crusted Sweet Potato Pie

So, you’ve got some of that delicious Double Crusted Sweet Potato Pie left over? Let’s make sure it stays just as tasty for later!

Storing at Room Temperature:

Short-Term Storage: If you’re planning to enjoy the rest within a day, you can keep the pie covered on the countertop. Just make sure it’s in a cool place, and cover it with plastic wrap or a pie cover to keep it fresh.

Refrigerator Storage:

Keep It Chilled: For longer storage, wrap the pie tightly with plastic wrap or aluminum foil and place it in the refrigerator.
Shelf Life: The pie will stay fresh in the fridge for up to 4 days. The flavors might even deepen a bit, making it even more delicious!

How long will Double Crusted Sweet Potato Pie last in the fridge?

Up to 4 Days: You can store your pie in the refrigerator for up to four days. Just make sure it’s well-wrapped to prevent it from drying out or absorbing any fridge odors.

Tip: If you’re like me and love planning ahead, this pie holds up well, so making it a day or two in advance works perfectly.

Can I freeze buttermilk sweet potato pie?

Absolutely, you can! Freezing is a great way to preserve your pie for even longer.

Freezing Instructions:

Cool Completely: Let the pie cool down to room temperature. This prevents ice crystals from forming, which can mess with that perfect texture.
Wrap It Up:
- Whole Pie: Wrap the entire pie tightly in plastic wrap, then a layer of aluminum foil for extra protection.
- Individual Slices: Alternatively, you can slice the pie and wrap each piece individually. This makes it easy to grab a single serving when the craving hits.
Label and Date: Write the date on the foil or container so you know how long it’s been stored.
Freeze: Place the pie or slices in the freezer. It will keep well for up to 3 months.

Thawing Instructions:

In the Refrigerator: When you’re ready to enjoy, transfer the pie to the refrigerator and let it thaw overnight.
At Room Temperature: If you’re in a hurry, you can let it sit at room temperature for a few hours.
Warm It Up (Optional): To get that fresh-out-of-the-oven feel, warm the pie in a preheated oven at 300°F for about 10-15 minutes.

A Little Note:

Avoid Re-Freezing: Once you’ve thawed the pie, it’s best not to refreeze it. The texture can change, and we want every bite to be just right.
Fresh Toppings: If you’re adding whipped cream or any other toppings, wait until after thawing to keep everything tasting fresh.

A slice of double crusted sweet potato on a small white plate with a bite taken off, showing layers of smooth texture, with the whole pie in the background

Frequently asked questions

Why is my pie filling too runny?

Alright, let’s get real—ain’t nobody got time for a runny pie. If your filling didn’t set, it probably needed more oven time. Bake it until the center’s got just a slight jiggle, like Beyoncé-level subtle, and let it cool completely before slicing.

Why does my pie have cracks on top?

If your pie’s looking a little like the Grand Canyon, it’s probably overbaked. Pull it out when the center is still doing a little shimmy-shake. And let it cool slowly—no rushing the process or placing it near a cold window, okay?

The layers didn’t stay separate—what’s the tea?

Look, it’s totally normal for the buttermilk layer to do a little sink-and-swirl with the sweet potato filling. That’s part of the charm. But if it’s blending too much, make sure your sweet potato filling is nice and thick before adding the buttermilk layer.