SWEET POTATO PECAN PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • David's Best Pie Crust Ingredients:
  • 3 cups flour
  • 1 tsp salt
  • 1 1/2 cups vegetable shortening
  • 1 egg
  • 4 tsp water
  • 1 tsp vinegar (apple cider works best)
  • Cut the shortning into the flour DO NOT use a mixer. Makes 2 regular size pie crust (with top)
  • Other Ingredients:
  • 1-pound red-skinned sweet potato (yam), pierced with fork
  • 1/2 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3/4 cup light corn syrup
  • 2 large eggs
  • 1 cup (about 4 ounces) pecan halves

Directions

  • Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside.
  • Reduce oven temperature to 350°F.
  • Cook sweet potato in microwave on high until tender, about 6 minutes per side.
  • Cut potato in half; scoop flesh into medium bowl and mash.
  • Measure 1 cup mashed potato; place in large bowl.
  • Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust.
  • Whisk corn syrup and eggs in bowl to blend.
  • Stir in pecans.
  • Pour syrup mixture over potato mixture.
  • Bake pie until filling is set, puffed and brown, about 45 minutes.
  • Cool pie completely.
  • Serve at room temperature or refrigerate up to 1 day and serve cold.

Notes

I don't recall where this recipe came from(except for the pie crust recipe), but I have made it several times and it is a big hit every time I make it! My daughter loves to top it off with some whip cream!

Categories: Dessert  Pie  Thanksgiving 

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