Sweet potato-pecan pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe flaky pie pastry * | |
| 2 | tablespoons | Butter, unsalted |
| 1 | cup | Sweet potato; cooked & mashed |
| 2 | Egg; slightly beaten | |
| ¾ | cup | Sugar, brown |
| ½ | teaspoon | Ginger, ground |
| 1 | pint | Whipping cream |
| 3 | tablespoons | Sugar, confectioners |
| ½ | teaspoon | Cinnamon, ground |
| ½ | teaspoon | Nutmeg, grated |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Salt |
| ½ | cup | Corn syrup, dark |
| 1 | cup | Evaporated milk |
| 1½ | cup | Pecans; coarsely chopped |
| ¼ | cup | Praline liqueur *OR* |
| Pecan halves; soaked in Frangelico | ||
| 8 | servings. | |
Directions
FILLING
TOPPING
TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375F. 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 serve, top with topping. Top with pecan halves. Makes
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.