Ingredients
Pastry:
- 3 tablespoons butter
- 2 tablespoons sugar
- ½ beaten egg
- 2 tablespoons milk
- 1 cup flour
Filling:
- 1 cup cooked, mashed sweet potatoes
- 1 tablespoon butter
- ¼ cup firmly packed light brown sugar
- 1 tablespoon vanilla
- ¼ teaspoon cinnamon
- ⅛ teaspoon each nutmeg and allspice
- ¼ teaspoon salt
- ½ beaten egg
- 2 tablespoons sugar
- 1 tablespoon heavy cream
- ½ cup chopped pecans
- ¾ cup sugar
- 2 eggs
- ¾ cup dark corn syrup
- 1 ½ tablespoons butter, melted
- Pinch salt
- Pinch cinnamon
- 2 teaspoons vanilla
- Pastry (see recipe)
- Chantilly cream (see note)
- Nutritional Information
Nutritional analysis per serving (8 servings)
443 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 1 gram dietary fiber; 57 grams sugars; 5 grams protein; 93 milligrams cholesterol; 198 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 nine-inch pie
Preparation
Pastry:
- Cream butter and sugar, until light and fluffy.
- Add egg and milk; beat about 2 minutes..
- Stir in flour to moisten ingredients. Refrigerate at least one hour.
- Roll out dough into 14-inch circle on lightly floured wax paper. Place in deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges.
Filling:
- Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans.
- Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans.
- Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of Chantilly Cream.
- Chantilly cream: For each cup of cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.
2 hours 45 minutes
Dining and Cooking