Sweet potato-pecan pie

8 Servings

Ingredients

Quantity Ingredient
1 Recipe flaky pie pastry *
2 tablespoons Butter, unsalted
1 cup Sweet potato; cooked & mashed
2 Egg; slightly beaten
¾ cup Sugar, brown
½ teaspoon Ginger, ground
1 pint Whipping cream
3 tablespoons Sugar, confectioners
½ teaspoon Cinnamon, ground
½ teaspoon Nutmeg, grated
1 teaspoon Vanilla extract
½ teaspoon Salt
½ cup Corn syrup, dark
1 cup Evaporated milk
1½ cup Pecans; coarsely chopped
¼ cup Praline liqueur *OR*
Pecan halves; soaked in Frangelico
8 servings.

Directions

FILLING

TOPPING

TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375F. On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom of pan; pat against side. Do not stretch pastry. Trim off and discard excess pastry. Flute edges, if desired, Refrigerate until ready to bake.

TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes. Add all remaining ingredients except pecans; blend well.

TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top. Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack to room temperature before slicing. Prepare topping. To serve, top with topping. Top with pecan halves. Makes

TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form.

Refrigerate, covered, until ready to serve.

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