Sweet Potato Pecan Pie - Dallas News | myFOXdfw.com

Sweet Potato Pecan Pie

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Thanks to Randy Morgan of www.fishcitygrill.com for this great recipe.

Sweet Potato Pecan Pie
Yield-One 8-Inch Pie
           
For the Crust:
3 Tablespoons                Unsalted Butter-softened
2 Tablespoons                Sugar
¼ Teaspoon                 Kosher Salt
½ Each                    Egg-beaten till frothy
2 Tablespoons                Cold Milk
1 Cup                        All Purpose Flour

Sweet Potato Filling:
1 Cup-cooked pulp            Sweet Potatoes-about 2-3 baked whole
¼ Cup                    Light Brown Sugar-packed
2 Tablespoons                Sugar
½ Each                    Egg-beaten till frothy
1 Tablespoon                Heavy Cream
1 Tablespoon                Unsalted Butter-softened
1 Tablespoon                Vanilla Extract
¼ Teaspoon                Kosher Salt
¼ Teaspoon                Ground Cinnamon
1/8 Teaspoon                Ground Allspice
1/8 Teaspoon                Ground Nutmeg

Pecan Syrup Topping:
¾ Cup                    Sugar
¾ Cup                    Dark Corn Syrup
2 Each                    Eggs
1 ½ Tablespoons                Unsalted Butter-melted
2 Teaspoons                Vanilla Extract
Pinch                        Kosher Salt
Pinch                        Ground Cinnamon
¾ Cup                    Pecan Pieces



Procedure:
For the dough: Place the softened butter, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy.  Add the ½ egg and beat 30 seconds. Add the flour and beat on medium speed 5 second, then on high speed just until blended, about 5 seconds more (over mixing will produce a tough dough).  Remove the dough from the bowl and shape into a 5-inch patty about ½ inch thick.  Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight.  (The dough will last up to one week refrigerated.)
On a lightly floured surface roll out dough to a thickness of 1/8 to ¼ inch.  Very lightly flour the top of the dough and fold it into quarters.  Carefully place dough in a greased and floured 8-inch round cake pan (1 ½ inches deep) so that the corner of the folded dough is centered in the pan.  Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place.  Trim edges. Refrigerate 15 minutes.
For the sweet potato filling: Combine all the ingredients in a mixing bowl.  Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes.  Do not overbeat. Set aside.
For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl.  Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.
To assemble: Spoon the sweet-potato filling evenly into the dough-lined cake pan.  Pour the pecan syrup on top. Cake on 325° oven until a knife inserted in the center comes out clean, about 1 ¾ hours. (Note: the pecans will rise to the top of the pie during baking.)
Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.

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