The best delicious Sweet Potato-pecan Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sweet Potato-pecan Pie recipe today!
Hello my friends, this Sweet Potato-pecan Pie recipe will not disappoint, I promise! Made with simple ingredients, our Sweet Potato-pecan Pie is amazingly delicious, and addictive, everyone will be asking for more Sweet Potato-pecan Pie.
What Makes This Sweet Potato-pecan Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sweet Potato-pecan Pie.
Ready to make this Sweet Potato-pecan Pie Recipe? Let’s do it!
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1 Recipe flaky pie pastry *
FILLING
2 tb Butter, unsalted
1 c Sweet potato; cooked &
-mashed
2 Egg; slightly beaten
3/4 c Sugar, brown
1/2 ts Ginger, ground
TOPPING
1 pt Whipping cream
3 tb Sugar, confectioners
1/2 ts Cinnamon, ground
1/2 ts Nutmeg, grated
1 ts Vanilla extract
1/2 ts Salt
1/2 c Corn syrup, dark
1 c Evaporated milk
1 1/2 c Pecans; coarsely chopped
1/4 c Praline liqueur *OR*
Pecan halves; soaked in
-Frangelico
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 8
servings.
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.
From
Yields
8 Servings
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