Sweet Potato Pie
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
44
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1 cup
Sugar1 tsp
Salt1 tsp
Baking Powder1.25 tsps
Ground Nutmeg1 tsp
Ground Cloves1.5 tsps
Ground Cinnamon2 tsps
Unsalted Butter1 large
Egg (slightly beaten)1 tbsp
Light Corn Syrup2 large
Egg (lightly beaten)1 cup
Granulated Sugar1.25 cups
Heavy Cream2 tbsps
Brandy1 tsp
Ground Allspice1 tsp
Vanilla1 cup
Pecan HalveDirections:
1
Smith's Entertaining and Cooking for Friends", Artisan 1995
2
Prepare the dough for the crust: stir the flour, sugar, salt, baking powder and spices together in a large bowl
3
Using 2 knives or a pastry blender cut in the butter until the mixture resembles coarse crumbs
4
Stir in the egg until well moistened
5
Stir in the ice water until dough forms
6
Wrap in plastic wrap and chill for about 1 hour
7
Preheat the oven to 375 degrees
8
Stir the ingredients for the nut mixture in a small bowl, and set aside
9
In a large bowl (or food processor bowl), beat together all the ingredients for the filling until well blended and set aside
10
Roll the dough out on a floured surface to form a 12-inch circle, and use it to line a 10 inch fluted removable bottom tart pan
11
Trim the edges of the dough with a sharp knife
12
Spread the nut mixture evenly over the bottom, and then pour in the sweet potato mixture
13
Decorate with the pecan halves
14
Bake for about 1 hour, until the filling is well risen and set
15
Transfer to a wire rack to cool
16
Serve with praline pecan sauce and whipped cream
17
Melt the butter in a medium-sized heavy saucepan
18
Add the sugar and cook over low heat, stirring, until the sugar has dissolved and browned
19
Stir in the cream and pecans and cook over medium-low heat for 30 minutes, stirring often
20
Cool slightly before serving
21
It's a delicious way to top-off B
22
's sweet potato pie Yield: about 1 1/4 cups; From B