SWEET POTATO PIE WITH PECAN CRUST RECIPES
SWEET POTATO PIE WITH PECAN CRUST RECIPE - FOOD.COM
This is a relatively new recipe at my house. I got it from an old friend who knows how much my oldest child and my dad love sweet potato pies. He told me to try this crust out and see how they like it. Well, it is a new oft requested dessert at my house and my daddy has become an expert at it. JUST FYI, you can use pumpkin instead of sweet potatoes for a pumpkin pie and it is really good too.
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust:.
- In a large bowl, stir together flour, pecans and salt.
- With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Add oil slowly, continuing to mix with pastry blender or fork.
- Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
- Do not overwork dough.
- Form into a ball, cover and let set in refrigerator while preparing filling.
- For the filling:.
- Mix all ingredients except eggs and half & Half and stir well.
- Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
- Assembling the pie:.
- On lightly floured surface, roll crust to fit pie pan.
- Place in pan and flute edges.
- Pour filling into prepared pie shell and bake at 375°F for 35–40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.
Nutrition Facts : Calories 440.8, FatContent 25.6, SaturatedFatContent 9.4, CholesterolContent 114.2, SodiumContent 295, CarbohydrateContent 48.5, FiberContent 2.3, SugarContent 29.4, ProteinContent 6.5
SWEET POTATO PECAN PIE RECIPE | ALLRECIPES
Caramelized pecan topping makes this special!
Provided by Lorrie Sterling
Categories Desserts Pies Sweet Potato Pie Recipes
Total Time 1 hours 50 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 1 -9-inch pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
- Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
Nutrition Facts : Calories 518.6 calories, CarbohydrateContent 60.9 g, CholesterolContent 90.9 mg, FatContent 29.3 g, FiberContent 3.5 g, ProteinContent 6.2 g, SaturatedFatContent 11.6 g, SodiumContent 353.8 mg, SugarContent 40.3 g
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