Cajun Sweet Potato Pecan Pie |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small. Ingredients:
3 medium sweet potatoes, boiled, peeled and mashed |
1/4 cup firmly packed dark brown sugar |
2 tablespoons granulated sugar |
1 tablespoon butter |
1 tablespoon pure vanilla extract |
1 large egg |
1 tablespoon heavy cream |
1/4 teaspoon ground cinnamon |
1 pinch nutmeg |
1 pinch ground allspice |
1 9 unbaked pie shell |
1/2 cup chopped pecans |
3/4 cup granulated sugar |
2 large eggs |
3/4 cup dark corn syrup |
1 tablespoon butter, melted |
1/2 teaspoon salt |
ground cinnamon |
2 teaspoons pure vanilla extract |
whipped cream |
Directions:
1. Preheat the oven to 300°F.
2. Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
3. Beat with an electric mixer until well blended and smooth.
4. Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
5. In another large mixing bowl, prepare the topping.
6. Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
7. Stir until well blended and smooth.
8. Scrape the mixture over the pecans.
9. Bake until the pie is nicely browned, about 1 1/2 hours.
10. Let cool completely on a wire rack and serve topped with whipped cream.
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