Sweet Potato-Pecan Pie
Yield
8 SlicesPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
pastry
flaky pie pastry |
* |
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
sweet potatoes, or yams
cooked, mashed |
|
| 2 |
eggs
slightly beaten |
*
|
|
| ¾ | cup |
sugar
brown |
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | pint |
heavy whipping cream
|
*
|
| 3 | tablespoons |
sugar
confectioners |
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
corn syrup, dark
|
|
| 1 | cup |
evaporated milk
|
|
| 1 ½ | cups |
pecans
coarsely chopped |
|
| Praline liqueur *or* pecan halves soaked in frangelico | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
pastry
flaky pie pastry |
* |
| 3E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
sweet potatoes, or yams
cooked, mashed |
|
| 2 |
eggs
slightly beaten |
*
|
|
| 177 | ml |
sugar
brown |
|
| 2.5 | ml |
ginger
ground |
|
| 473 | ml |
heavy whipping cream
|
*
|
| 45 | ml |
sugar
confectioners |
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
grated |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
corn syrup, dark
|
|
| 237 | ml |
evaporated milk
|
|
| 355 | ml |
pecans
coarsely chopped |
|
| Praline liqueur *or* pecan halves soaked in frangelico | |||
Directions
TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe.
Preheat oven to 375℉ (190℃). On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle.
Gently roll pastry around rolling pin; unroll into a 9-inch pie pan.
Gently ease pastry into bottom of pan; pat against side.
Do not stretch pastry.
Trim off and discard excess pastry.
Flute edges, if desired, Refrigerate until ready to bake.
TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes.
Add all remaining ingredients except pecans; blend well.
TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top.
Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes.
Cool in pan on a rack to room temperature before slicing.
Prepare topping.
TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve.
To serve, top with topping and pecan halves.
Makes 8 servings.
