Spiced Sweet Potato Pie With Nuts

Submitted by Sharlene~W

"I am always on the lookout for a good sweet potato pie recipe and usually make at least 2 different kids every Thanksgiving and Christmas. This is a good one from Debbi Field's cookbook, Great American Desserts."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 8

ingredients

• Crust

• 236.59 ml all-purpose flour, sifted
• 2.46 ml salt
• 88.74 ml cold unsalted butter
• 177.44 ml finely chopped almonds, toasted
• 29.58 ml ice water

• Filling

• 236.59 ml mashed sweet potatoes, well drained (fresh or canned, unsweetened)
• 236.59 ml evaporated milk
• 295.73 ml firmly packed light brown sugar
• 3 large eggs, lightly beaten
• 59.14 ml brandy
• 4.92 ml pumpkin pie spice
• 2.46 ml salt
• 118.29 ml chopped pecans

directions

1. For Crust: In a bowl, whisk together the flour and salt.
2. With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
3. Stir in the almonds until combined.
4. Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
5. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
6. On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
7. Fit the dough into the pie pan.
8. Chill the shell in the freezer while making the filling.
9. Preheat the oven to 400°F.
10. For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
11. Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
12. Pour the filling into the chilled pie shell and bake for 20 minutes.
13. Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
14. Remove the pie from the oven to a wire rack and cool for 30 minutes.
15. The pie may be served warm or at room temperature.