Reggie's Sweet Potato Pie
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
200 g
Sweetened Condensed Milk4 tbsps
Butter (melted)2 large
Egg1 tsp
Pumpkin Pie Spice1 tsp
Pure Vanilla Extract1 tsp
Sea Salt1 cup
Heavy Cream1 cup
Raw Pecans1 cup
Brown Sugar1 pinch
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Drain sweet potatoes of their juice
3
Place sweet potatoes in an 11-cup food processor
4
Add the rest of the ingredients, except heavy cream, to food processor
5
Process mixture until smooth
6
Using a pastry brush, brush heavy cream over the surface of the frozen pie shell
7
Spoon sweet potato mixture into pie crust smoothing the top over
8
(Stop here and look below if using pecan topping
9
) Place on baking sheet and bake in the middle lower third of the oven for 45 minutes
10
Remove from oven and allow to cool in the refrigerator for several hours or overnight
11
In a medium saucepan place all ingredients over medium heat
12
Bring to a boil, reduce heat and cook, stirring constantly for 8 minutes
13
Remove from heat, allow to cool slightly but still warm and pliable
14
Add sweet potato filling to piecrust, spreading evenly over bottom of crust
15
Next, carefully spoon pecan mixture over sweet potato filling
16
Place on a sheet pan in the lower third of a 350 degree F oven and bake for 45 minutes to 1 hour
17
Remove from oven allow to cool in the refrigerator for several hours or overnight