Almond brickle sweet potato pie

Yield: 1 servings

Measure Ingredient
1½ pounds Sweet potatoes
½ cup Almond brickle bits
2 cups Flour
½ teaspoon Salt
6 tablespoons Butter, sweet; chilled
⅓ cup Crisco; chilled
4 tablespoons ;Water, ice
1½ cup Half-and-half
4 larges Egg
¼ cup Dark rum
⅓ cup Sugar, brown, dark; packed
⅓ cup Sugar, white
¼ cup Butter; melted
½ teaspoon Nutmeg, ground
⅛ teaspoon Mace
⅓ cup Almond brickle bits
¼ cup Almonds, sliced
\N \N Whipping cream; (garnish)


Bake scrubbed sweet potatoes at 350 F. for about one hour or until soft. Peel and mash. This should yield 2½ cups. Put ½ cup brickle bits in a spice grinder or food processor and process until finely crushed. Combine with flour and salt in a bowl. Cut in the butter and shortening until coarse crumbs form. Stir in enough ice water to make a dough. Chill 30 minutes. Roll ⅔ of the dough into an 11" circle. Fit into a 9" pie plate and trim the edges. Use the remaining dough to form a rope edge to the crust. Line the crust with foil and weight with dried beans. Bake about 10 minutes at 425 F., or until light golden. Remove beans and foil. Cool crust on a rack. Reset oven to 350 F. Combine sweet potatoes with the half-and-half, eggs, rum, sugars, melted butter, nutmeg, and mace in a food processor. Process until smooth. Pour into the cooled pie crust and bake for 35 minutes. Combine the remaining ⅓ cup candy with the sliced almonds. At the end of 35 minutes, sprinkle this mixture around the edge of the pie. Continue baking pie 20 minutes more, or until a knife tests clean. Cool pie, then refrigerate 2 hours or overnight. Let set at room temperature for 30 minutes before serving. Garnish with whipped cream if desired. Mensa Food SIG newsletter, 1988 per Sam Waring Submitted By SAM WARING On 11-20-94

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