Paul Prudhomme's Sweet Potato Pecan Pie

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
  • 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:

  1. Cream butter and sugar, until light and fluffy.
  2. Add egg and milk; beat about 2 minutes..
  3. Stir in flour to moisten ingredients. Refrigerate at least one hour.
  4. 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:

  1. 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.
  2. Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans.
  3. 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

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