Sweet Potato-Pecan Pie Recipe - Cooking Index
Sweet Potato-Pecan Pie Recipe - Cooking Index
| Flaky pie pastry | ||
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Frozen unsalted butter or margarine cut into 1-inch chunks |
| 1 | Salt | |
| 4 tablespoons | 60ml | Water |
| Filling | ||
| 2 tablespoons | 30ml | Unsalted butter or margarine - melted |
| 1 cup | 237ml | Sweet potatoes - cooked, mashed (1 large sweet potato) |
| 2 | Eggs - slightly beaten | |
| 3/4 cup | 120g / 4.2oz | Firmly packed light-brown sugar |
| 1/2 teaspoon | 2.5ml | Ginger |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Freshly grated nutmeg |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 164g / 5.8oz | Dark corn syrup |
| 1 cup | 237ml | Evaporated milk |
| 1 1/2 cups | 219g / 7.7oz | Coarsely chopped pecans |
| Topping | ||
| 1 | Whipping cream | |
| 3 tablespoons | 45ml | Powdered sugar |
| 1/4 cup | 59ml | Praline liqueur or frangelico - (this is a must!!) |
| Pecan halves |
Place flour -- butter or margarine (make sure it's frozen) and salt in a food-processor fitted with the steel blade. Turning on and off process just until butter/margarine is in pea-sized chunks. With machine running -- slowly add enough water through feed tube to form a soft -- moist dough. Do not process until mixture forms a ball. Turn mixture out onto a lightly floured surface -- using your hands and a pastry scraper. bring mixture together to form a ball. Do not over work. Wrap in plastic wrap -- refrigerate 30 minutes.
Preheat oven to 375F (190C). On a lightly floured surface -- roll out chilled pastry into a 1/16-inch 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.
Filling:
In a large bowl -- stir butter or margarine into the sweet potatoes. Add all the rest of the ingredients-except the pecans. Pour sweet-potato filling into prepared pie crest -- sprinkle chopped pecans evenly over top. Bake in preheated oven until filling is set and a knife inserted into center comes our 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.
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.
Source:
Lilly Wallace "The American Family Cookbook
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.