SWEET CORN PIE DESSERT RECIPES

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PAUL PRUDHOMME'S SWEET POTATO PECAN PIE - NYT COOKING



Paul Prudhomme's Sweet Potato Pecan Pie - NYT Cooking image

This recipe came to The Times in 1983 from the renowned Louisiana chef Paul Prudhomme. Like its traditional pecan cousin, this pie is very sweet, so serve it with a little Chantilly cream on top.

Provided by Marian Burros

Total Time 3 hours

Yield One 9-inch pie

Number Of Ingredients 28

3 tablespoons unsalted butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour
1 cup cooked, mashed sweet potatoes
1 tablespoon unsalted butter
1 tablespoon vanilla
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1/2 beaten egg
1 tablespoon heavy cream
2 tablespoons sugar
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
1 1/2 tablespoons unsalted butter, melted
3/4 cup dark corn syrup
Pinch of salt
Pinch of cinnamon
2 teaspoons vanilla
1 cup heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur
1 tablespoon Cognac

Steps:

  • Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
  • Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
  • Heat oven to 300 degrees.
  • Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
  • Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
  • Transfer pie to oven and bake for 1 1/2 hours. Cool.
  • Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE - NYT COOKING



Paul Prudhomme's Sweet Potato Pecan Pie - NYT Cooking image

This recipe came to The Times in 1983 from the renowned Louisiana chef Paul Prudhomme. Like its traditional pecan cousin, this pie is very sweet, so serve it with a little Chantilly cream on top.

Provided by Marian Burros

Total Time 3 hours

Yield One 9-inch pie

Number Of Ingredients 28

3 tablespoons unsalted butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour
1 cup cooked, mashed sweet potatoes
1 tablespoon unsalted butter
1 tablespoon vanilla
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1/2 beaten egg
1 tablespoon heavy cream
2 tablespoons sugar
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
1 1/2 tablespoons unsalted butter, melted
3/4 cup dark corn syrup
Pinch of salt
Pinch of cinnamon
2 teaspoons vanilla
1 cup heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur
1 tablespoon Cognac

Steps:

  • Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
  • Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
  • Heat oven to 300 degrees.
  • Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
  • Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
  • Transfer pie to oven and bake for 1 1/2 hours. Cool.
  • Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

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Jan 30, 2018 · For this cherry pie filling recipe, you can use either sweet cherries for a sweet cherry pie or tart cherries for a sour cherry pie. As you’ll see in the recipe, the only difference between them is the amount of sugar and lemon juice. Sugar. Adjust the sugar to your taste. I use 1 cup for sour cherries and ¾ cup for sweet …
From prettysimplesweet.com
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At WW, everything’s on the menu—except boring, bland meals. WW is here to support you with delicious healthy recipes to lose weight featuring the food you love. Mix it up while …
From weightwatchers.com
See details


RECIPES | DESSERT SHOP ROSE WIKI | FANDOM
Recipes can be learned by cooking a variety of ingredients with different cooking methods. Recipe hints can be bought on the street to help players discover new desserts. There are a total of 961 recipes in the game. Note: The bulk of this game lies in players discovering recipes …
From dessert-shop-rose.fandom.com
See details


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