Sweet Potato-pecan Pie Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 recipe: flaky pie pastry *,
FILLING
2 tablespoon: butter, unsalted,
1 cup: sweet potato, cooked & mashed
2: egg, slightly beaten
3/4 cup: sugar, brown,
1/2 teaspoon: ginger, ground,
TOPPING
1 pint: whipping cream,
3 tablespoon: sugar, confectioners,
1/2 teaspoon: cinnamon, ground,
1/2 teaspoon: nutmeg, grated,
1 teaspoon: vanilla extract,
1/2 teaspoon: salt,
1/2 cup: corn syrup, dark,
1 cup: evaporated milk,
1 1/2 cup: pecans, coarsely chopped
1/4 cup: praline liqueur *or*,
1: pecan halves, soaked in frangelico
Directions:
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.
Yield: 8 servings
Source from luhu.jp
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.
Yield: 8 servings
Source from luhu.jp
Tags
Pies