Praline Pecan And Sweet Potato Pie |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The African-American Heritage Cookbook by Carolyn Quick Tillery. Ingredients:
graham cracker and pecan crust |
1 cup toasted pecans |
1 cup graham cracker crumbs |
1/4 cup firmly packed dark brown sugar |
1/2 tsp ground cinnamon |
1/4 tsp ground allspice |
5 tbs melted unsalted butter |
filling |
2 eggs, lightly beaten |
1/4 cup granulated sugar |
1/4 cup brown sugar |
1/2 tsp salt |
1/8 tsp nutmeg |
1 tsp ground cinnamon |
1/4 tsp ground allspice |
1 1/4 cups heavy cream |
2 tbs butter |
1 1/2 cups mashed sweet potatoes |
praline topping |
2 tbs butter |
1/4 cup sugar |
1 egg |
1 cup chopped pecans |
1/4 cup can syrup |
pinch salt |
1/2 tbs grated orange peel |
1/4 tsp ground cinnamon |
Directions:
1. If using a traditional pastry pie shell, prick bottom pie shell and bake in a 350 degree oven for 10 min. until lightly brown. Remove shell from oven and allow to cool.If not, follow instructions for making homemade pie crust.
2. Graham Cracker and Pecan Crust:
3. Coarsely grind pecans in a food processor. Add crumbs, sugar, spices, and butter and blend by pulsing until moist crumbs form. Press crumbs onto bottom and sides of a deep dish, 9-inch pie pan, and set aside.
4. Filling:
5. Preheat oven to 350 degrees. Mix eggs, sugars, salt, spices, and cream; add butter and potatoes. Beat well and set aside. Prepare Praline Topping below. Place sweet potato filling in the shell; bake for 30 minutes, the spoon the Praline Topping over the filling. Bake approximately 20 additional minutes or until a knife inserted in center comes out clean.
6. Praline Topping:
7. In a large bowl, cream together the butter and sugar. Add the egg and beat until the mixture is light and fluffy. Add remaining ingredients and blend well.
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