If sweet potato pie and pecan pie had a perfect baby, this would be it.
A Holiday Pie Starring Sweet Potatoes
Have you ever had sweet potato pie?
It’s the Landcruiser of holiday pies.
Elise Bauer
Heavy, dense, feeds many.
But add a caramel pecan topping, and this pie becomes irresistible.
The topping is very simple.
Elise Bauer
Just melt butter and brown sugar, then toss with the pecans until coated.
Spread this over the pie and it’s ready for the dessert table.
Leftovers should be kept refrigerated and will last for about five days.
Elise Bauer
Looking for More Ideas for Thanksgiving Pie?
If you want, you’ve got the option to use a pre-made frozen crust.
Look for a deep dish one.
Elise Bauer
If you use a shallow frozen crust, you may have enough filling for two pies.
In that case, you may need to reduce the cooking time.
This recipe is revised and updated from one we originally posted in 2006, which we adapted fromMartha Stewart.
Elise Bauer
We’ve changed everything except the pecan topping, which is crazy good.
I’ve adjusted the pecan topping instructions a bit from the original.
Add half of the butter and pulse several times.
Elise Bauer
Add 2 tablespoons of ice water and pulse a couple of times.
Flatten to a smooth disk about 6 inches wide.
Wrap tightly in plastic wrap and chill for 1 hour.
Elise Bauer
Pierce the sweet potatoes with the tines of a fork in several places.
Remove the sweet potatoes from oven when done and let cool.
Remove the dough disk from the refrigerator and let sit for 5 to 10 minutes before rolling it out.
Elise Bauer
Place it on a clean, lightly floured surface.
Roll out the dough into a 14-inch round, large enough for a 9-inch pie plate.
Place on dough on and in the pie dish, turn the edges under, and crimp the edges.
Elise Bauer
Poke the bottom of the crust a few times with tines of a fork.
Place into the freezer to chill.
When the cooked sweet potatoes are cool enough to handle, scoop out the flesh into a bowl.
Elise Bauer
Mash with a potato masher.
You should have 2 cups of sweet potato puree.
In a separate large bowl, beat the eggs.
Whisk together the egg sugar mixture with the mashed sweet potato until smooth.
Pour into the frozen, unbaked pie shell.
Smooth surface so that it is even.
Bake at 350F for one hour or until the filling has set.
Remove from oven and let sit to cool down for 30 minutes or so.
Melt 3 tablespoons butter in a small saucepan over medium heat.
Add 1/2 cup of brown sugar and cook, stirring, until smooth, a couple of minutes.
The sugar should bubble up a bit.
Stir in 1 tablespoon of heavy whipping cream.
The mixture should bubble up a lot.
As soon as you’ve mixed in the cream, add the pecans.
Stir to coat the pecans with the sugar mixture.
Let the pie cool for a few minutes before serving.
