Best 3 Paul Prudhommes Sweet Potato Pecan Pie Recipes
Indulge in the Southern charm and delectable flavors of Paul Prudhomme's Sweet Potato Pecan Pie, a harmonious blend of sweet potatoes, pecans, and spices. This classic dessert, rooted in Louisiana's culinary heritage, promises a symphony of textures and flavors that will tantalize your taste buds. Embark on a culinary journey with our comprehensive guide, featuring step-by-step instructions, ingredient lists, and expert tips. Discover the secrets behind the velvety sweet potato filling, the crunchy pecan topping, and the flaky, buttery crust. Elevate your baking skills and impress your loved ones with this iconic Southern treat.
Let's cook with our recipes!
CAJUN SWEET POTATO PECAN PIE
This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.
Provided by SharleneW
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 300°F.
- Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
- Beat with an electric mixer until well blended and smooth.
- Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
- In another large mixing bowl, prepare the topping.
- Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
- Stir until well blended and smooth.
- Scrape the mixture over the pecans.
- Bake until the pie is nicely browned, about 1 1/2 hours.
- Let cool completely on a wire rack and serve topped with whipped cream.
Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6
PAUL PRUDHOMME'S SWEET POTATO PECAN PIE
Steps:
- PASTRY: Cream butter and sugar, until light and fluffy. Add egg and milk; beat about 2 minutes.. Stir in flour to moisten ingredients. Refrigerate at least one hour. Roll out dough into 14-inch circle on lightly floured wax paper. Place in deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges. FILLING: Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans. Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans. Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of Chantilly Cream. NOTE: Chantilly cream: For each cup of cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.
PAUL PRUDHOMME'S SWEET POTATO PECAN PIE
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.
Provided by Marian Burros
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 28
Steps:
- Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
- Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
- Heat oven to 300 degrees.
- Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
- Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
- Transfer pie to oven and bake for 1 1/2 hours. Cool.
- Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.
Tips:
- Choose the right sweet potatoes: Look for sweet potatoes that are firm and have smooth, unblemished skin. Avoid any potatoes that have soft spots or bruises.
- Cook the sweet potatoes thoroughly: The sweet potatoes should be cooked until they are very soft and can be easily pierced with a fork. This will ensure that the pie filling is smooth and creamy.
- Don't overmix the pie filling: Overmixing the pie filling can make it tough. Mix the ingredients just until they are combined.
- Use a deep-dish pie plate: This will help to prevent the pie from overflowing.
- Blind-bake the pie crust: This will help to prevent the crust from becoming soggy.
- Let the pie cool completely before slicing and serving: This will allow the filling to set properly.
- Serve the pie with whipped cream or ice cream: This will add a delicious finishing touch.
Conclusion:
Paul Prudhomme's Sweet Potato Pecan Pie is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet potato filling is smooth and creamy, and the pecans add a nice crunch. The pie is also very versatile and can be served with a variety of toppings, such as whipped cream, ice cream, or caramel sauce. If you are looking for a delicious and unique dessert, this is the recipe for you!
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