DES Layered Sweet Potato-Cream Cheese Pie
Layered Sweet Potato-Cream Cheese Pie
Ingredients
1 1⁄2 cups finely ground crisp gingersnap cookies (about 22 cookies)
1⁄2 cup pecan halves, toasted
1⁄4 cup butter, melted
2 cups peeled, chopped sweet potatoes
5 tablespoons sugar, divided
4 tablespoons whole milk, divided
2 teaspoons vanilla extract,divided
2 teaspoons all-purpose flour, divided
1⁄2 teaspoon pumpkin pie spice
2 large eggs, divided
12 ounces cream cheese, softened
Caramel Pecans (recipe follows)
Instructions
1. Preheat oven to 325°. Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
2. In the work bowl of a food processor, combine cookie crumbs and pecans; pulse until pecans are finely ground. Add melted butter; pulse until blended, 3 to 4 times. Using the back of a measuring cup, press cookie mixture firmly into bottom and up sides of prepared pie plate.
3. In a medium saucepan, bring sweet potatoes and water to cover to a boil over medium-high heat. Cook until tender, 7 to 9 minutes; drain.
4. In the work bowl of a food processor, combine sweet potatoes, 2 tablespoons sugar, 2 tablespoons milk, 1 teaspoon vanilla, 1 teaspoon flour, pumpkin pie spice, and 1 egg. Process until smooth, stopping to scrape sides of bowl occasionally. Transfer mixture to a bowl.
5. In the work bowl of a food processor, combine cream cheese, remaining 3 tablespoons sugar, remaining 2 tablespoons milk, remaining 1 teaspoon vanilla, remaining 1 teaspoon flour, and remaining egg; process until smooth, stopping to scrape sides of bowl occasionally.
6. Spread cream cheese mixture in prepared crust. Spread sweet potato mixture over cream cheese mixture, leaving approximately a 1⁄2-inch border.
7. Bake until set, approximately 40 minutes. Let cool for 1 hour on a wire rack. Lightly cover; refrigerate until thoroughly chilled, approximately 3 hours. Just before serving, top with Caramel Pecans.
Servings: 1 (9-inch) pie
Caramel Pecans
Ingredients
1⁄3 cup pecan halves, toasted
3 tablespoons sugar
Instructions
1. Lightly spray a sheet of aluminum foil with nonstick cooking spray. Place pecans on foil, spreading into a 5-inch circle.
2. In a medium, heavy-bottomed skillet, sprinkle sugar in an even layer. Cook over medium heat until most of sugar becomes golden brown, approximately 6 minutes; gently stir until all of sugar is golden brown and smooth. Immediately pour over pecans. Let cool until completely hardened. Break into pieces.