Sweet Potato Pie With Pecan Crust
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Crust
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 cup pecans, very finely ground
- 1⁄4 cup unsalted butter
- 1⁄4 cup vegetable oil
- 15 tablespoons water
-
Filling
- 3⁄4 cup brown sugar, firmly packed
- 1⁄4 cup sugar
- 1 tablespoon flour
- 1 tablespoon molasses
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 2 cups sweet potatoes (canned or freshly cooked)
- 3 eggs, lightly beaten
- 1 3⁄4 cups half-and-half cream
directions
- For crust:.
- In a large bowl, stir together flour, pecans and salt.
- With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Add oil slowly, continuing to mix with pastry blender or fork.
- Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
- Do not overwork dough.
- Form into a ball, cover and let set in refrigerator while preparing filling.
- For the filling:.
- Mix all ingredients except eggs and half & Half and stir well.
- Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
- Assembling the pie:.
- On lightly floured surface, roll crust to fit pie pan.
- Place in pan and flute edges.
- Pour filling into prepared pie shell and bake at 375°F for 35–40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.
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RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana