Sweet Potato Pie with a Three Nut Topping
Ready In: 2 hrs 5 mins
Serves: 8
Ingredients
Crust
- 1⁄3 cup walnuts, toasted
- 1⁄3 cup hazelnuts, toasted
- 1⁄3 cup almonds, toasted
- 1 cup graham cracker crumbs
- 1⁄4 cup firmly packed dark brown sugar
- 1⁄2 teaspoon pumpkin pie spice
- 5 tablespoons unsalted butter, melted
Filling
- 18 ounces sweet potatoes
- 3 large eggs
- 3 tablespoons butter
- 1⁄2 cup firmly packed dark brown sugar
- 2 tablespoons honey
- 1 teaspoon pumpkin pie spice
- 1⁄2 cup whipping cream
Topping
- 1⁄4 cup unsalted butter
- 1⁄4 cup firmly packed dark brown sugar
- 2 tablespoons honey
- 1⁄3 cup whole almond, toasted
- 1⁄3 cup hazelnuts, toasted
- 1⁄3 cup walnuts, toasted
Directions
- For the crust: Coarsely grind all nuts in the food processor.
- Blend in graham cracker crumbs, sugar and pumpkin pie spice.
- Add butter and blend in using on/off turns until moist crumbs form.
- Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
- Set aside.
- For the filling: Preheat the oven to 350 degrees F.
- Bake sweet potatoes until tender, about 1 hour.
- Cool potatoes and peel.
- Puree in the food processor.
- Transfer to a bowl and whisk in eggs.
- Cook butter in a heavy medium skillet over medium heat until melted and brown.
- Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
- Whisk in cream.
- Add butter mixture to potato puree and blend until smooth.
- Pour the filling into the crust.
- Bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
- Meanwhile, prepare the topping: Stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
- Increase the heat and boil 1 minute.
- Mix in nuts, coating them completely.
- Spoon hot nut mixture over the pie.
- Continue baking until the topping bubbles, about 5 minutes.
- Transfer to a rack and cool completely.
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