Sweet Potato Pecan Pie

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  • Yield: 8-10 slices
  • Bake Time: 1 hour
  • Cool Time: 2 hours

Ingredients

  • For the Crust
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ cup very cold unsalted butter, cut in cubes
  • ¼-⅓ cup of very cold water

  • For the Sweet Potato Pie Filling
  • 1 cup sweet potato, mashed
  • ¼ cup salted butter, melted and cooled
  • 1 ½ cup granulated sugar
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg

  • For the Pecan Pie Topping
  • 1 large egg, room temperature and beaten
  • 1 ¼ cups chopped pecans
  • ¼ cup granulated sugar
  • 2 tbsp light brown sugar, packed
  • ⅓ cup Karo’s Corn Syrup
  • 1 tsp vanilla extract

Directions

  • For the Crust:
    In a medium sized bowl, whisk together flour, sugar and salt.
  • Next, add the cold butter cubes to flour and, using your pastry cutter or hands, cut the butter into the flour mixture until various sized crumbs appear.
  • Slowly add the cold water into the flour until a ball of dough forms. Start with a ¼ cup and add more water if needed. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
  • Remove the dough from the bowl, round into a ball and place into a clean bowl. Cover tightly with plastic wrap and rest in the refrigerator for 45-55 minutes.
  • For the Sweet Potato Pie:
    Using a hand mixer and a large bowl, whisk together sweet potato, sugar, butter, eggs, vanilla, cinnamon and nutmeg until smooth then set aside.
  • For the Pecan Pie Topping:
    In a large bowl, combine the beaten egg, pecans, both sugars, corn syrup and vanilla.
  • To Assemble:
    Preheat the oven to 400 degrees.
  • Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate. Freeze the crust for 10 minutes.
  • Remove the crust from the freezer, line with parchment paper and add pie weights. Bake for 6-8 minutes or until a pale golden color.
  • Remove crust from the oven, reduce oven temperature to 350 degrees and place a baking sheet on the lowest oven rack.
  • Slowly pour sweet potato filling into the crust and carefully cover with a piece of aluminum foil.
  • Place the pie on the preheated baking sheet in the oven and bake for 30 minutes.
  • Remove pie from the oven and let rest (covered) for 10 minutes. Then, gently spoon the pecans over the top of the pie.
  • Place pie back in the oven and bake for an additional 20-25 minutes or until pie is set and the crust is golden brown.
  • Cool on a wire rack for 2 hours. Refrigerate overnight. Serve with whipped topping or vanilla ice cream, if desired.

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Sweet Potato Pecan Pie

  • Yield: 8-10 slices
  • Bake Time: 1 hour
  • Cool Time: 2 hours

Ingredients

  • For the Crust
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ cup very cold unsalted butter, cut in cubes
  • ¼-⅓ cup of very cold water

  • For the Sweet Potato Pie Filling
  • 1 cup sweet potato, mashed
  • ¼ cup salted butter, melted and cooled
  • 1 ½ cup granulated sugar
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg

  • For the Pecan Pie Topping
  • 1 large egg, room temperature and beaten
  • 1 ¼ cups chopped pecans
  • ¼ cup granulated sugar
  • 2 tbsp light brown sugar, packed
  • ⅓ cup Karo’s Corn Syrup
  • 1 tsp vanilla extract

Directions

  • For the Crust:
    In a medium sized bowl, whisk together flour, sugar and salt.
  • Next, add the cold butter cubes to flour and, using your pastry cutter or hands, cut the butter into the flour mixture until various sized crumbs appear.
  • Slowly add the cold water into the flour until a ball of dough forms. Start with a ¼ cup and add more water if needed. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
  • Remove the dough from the bowl, round into a ball and place into a clean bowl. Cover tightly with plastic wrap and rest in the refrigerator for 45-55 minutes.
  • For the Sweet Potato Pie:
    Using a hand mixer and a large bowl, whisk together sweet potato, sugar, butter, eggs, vanilla, cinnamon and nutmeg until smooth then set aside.
  • For the Pecan Pie Topping:
    In a large bowl, combine the beaten egg, pecans, both sugars, corn syrup and vanilla.
  • To Assemble:
    Preheat the oven to 400 degrees.
  • Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate. Freeze the crust for 10 minutes.
  • Remove the crust from the freezer, line with parchment paper and add pie weights. Bake for 6-8 minutes or until a pale golden color.
  • Remove crust from the oven, reduce oven temperature to 350 degrees and place a baking sheet on the lowest oven rack.
  • Slowly pour sweet potato filling into the crust and carefully cover with a piece of aluminum foil.
  • Place the pie on the preheated baking sheet in the oven and bake for 30 minutes.
  • Remove pie from the oven and let rest (covered) for 10 minutes. Then, gently spoon the pecans over the top of the pie.
  • Place pie back in the oven and bake for an additional 20-25 minutes or until pie is set and the crust is golden brown.
  • Cool on a wire rack for 2 hours. Refrigerate overnight. Serve with whipped topping or vanilla ice cream, if desired.