Sweet Potato Pie With Three-Nut Topping
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Walnut (toasted)1 cup
Hazelnut (toasted)1 cup
Almond (toasted)1 cup
Graham Cracker Crumb1 tsp
Pumpkin Pie Spice510 g
Sweet Potatoes3 large
Egg3 tbsps
Butter2 tbsps
Honey1 cup
Whipping Cream1 cup
Whole Almonds (toasted)Directions:
1
For Crust: Coarsely grind all nuts in processor
2
Blend in graham cracker crumbs, sugar and pumpkin pie spice
3
Add butter and blend in using on/off turns until moist crumbs form
4
Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish
5
Set aside
6
For Filling: Preheat oven to 350°F
7
Bake sweet potatoes until tender, about 1 hour
8
Cool potatoes; peel
9
Puree in processor
10
Transfer to bowl and whisk in eggs
11
Cook butter in heavy medium skillet over medium heat until melted and brown
12
Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly
13
Whisk in cream
14
Add butter mixture to potato puree; blend until smooth
15
Pour filling into crust
16
Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes
17
Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves
18
Increase heat and boil 1 minute
19
Mix in nuts, coating completely
20
Spoon hot nut mixture over pie
21
Continue baking until topping bubbles, about 5 minutes
22
Transfer to rack and cool completely
23
For Crust: Coarsely grind all nuts in processor
24
Blend in graham cracker crumbs, sugar and pumpkin pie spice
25
Add butter and blend in using on/off turns until moist crumbs form
26
Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish
27
Set aside
28
For Filling: Preheat oven to 350°F
29
Bake sweet potatoes until tender, about 1 hour
30
Cool potatoes; peel
31
Puree in processor
32
Transfer to bowl and whisk in eggs
33
Cook butter in heavy medium skillet over medium heat until melted and brown
34
Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly
35
Whisk in cream
36
Add butter mixture to potato puree; blend until smooth
37
Pour filling into crust
38
Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes
39
Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves
40
Increase heat and boil 1 minute
41
Mix in nuts, coating completely
42
Spoon hot nut mixture over pie
43
Continue baking until topping bubbles, about 5 minutes
44
Transfer to rack and cool completely