DES Sweet Potato Pie with Pecan Crumble
Sweet Potato Pie with Pecan Crumble
Ingredients:
3 to 4 sweet potatoes (about 2 pounds)
1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
4 large eggs
1 large egg yolk
2 cups firmly packed light brown sugar
1⁄2 cup heavy whipping cream
1⁄4 cup butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
Pecan Crumble (recipe follows)
Instructions:
Preheat oven to 400°. Line a baking sheet with aluminum foil. Place sweet potatoes on prepared pan.
Bake until fork tender, approximately 1 hour. Remove from oven and let cool completely. Reduce oven temperature to 350°.
Once potatoes have cooled, peel. Place pulp in the work bowl of a food processor; pulse until completely smooth.
In a medium bowl, combine sweet potato puree, eggs, brown sugar, cream, butter, vanilla, and spices. Beat at medium speed with an electric mixer until smooth; set aside.
Line a (9-inch) deep-dish pie plate with pie crust. Fold edges under and crimp, if desired. Spoon filling into pie shell. Top with Pecan Crumble.
Bake for 30 minutes. Cover pie loosely with foil to prevent excessive browning and bake for 30 minutes. Remove from oven. Let cool on a wire rack for 30 minutes. Refrigerate for at least 2 hours before serving. Store in refrigerator for up to 5 days.
Serving Size: 1 (9-inch) deep-dish pie (approximately 8 servings)
Cooking Time: 2 hours
Pecan Crumble
Ingredients:
3/4 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons firmly packed light brown sugar
2 tablespoons cold butter
1/8 teaspoon ground cinnamon
Instructions:
In a medium bowl, combine all ingredients. Beat at medium-high speed with an electric mixer until mixture begins to come together. Store in a refrigerator for up to 2 weeks. Credits: Louisiana Cookin'
Serving Size: Approximately 1 1/2 cups
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