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.
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Saida Akter
[email protected]This recipe is a keeper! The pie was delicious and everyone loved it. I'll definitely be making it again.
Heather Kuenzli
[email protected]I've made this pie several times and it's always turned out perfectly. I love the combination of sweet potatoes and pecans. It's the perfect fall dessert.
Reyna
[email protected]I'm not sure what I did wrong, but my pie turned out a complete disaster. The crust was burnt and the filling was raw. I'm going to have to try again.
joshua horlar
[email protected]This is my go-to recipe for sweet potato pecan pie. It's always a hit with my family and friends.
Little Red
[email protected]The crust was a bit too thick for my taste, but the filling was delicious. I'll try again with a thinner crust next time.
Amin p
[email protected]I've never been a fan of sweet potato pie, but this recipe changed my mind. It's so creamy and flavorful. I'll definitely be making it again.
Faisal Mahmood
[email protected]This pie is amazing! I made it for a potluck and it was gone in minutes. Everyone raved about it.
Anne Antwiwaah
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The crust was too dry and the filling was too runny. I think I'll stick to my old recipe.
King Joseph
[email protected]Just made this for Thanksgiving and it was a huge success! Everyone loved it. Will definitely be making it again.
Matlodi Maria
[email protected]I've made this pie a few times now and it's always turned out great. It's easy to make and the ingredients are easy to find. My family loves it!
Ahmed Sojib
[email protected]This is hands down the BEST sweet potato pecan pie recipe. I've been making it for years and it's always a hit. The crust is flaky and buttery, the filling is creamy and flavorful, and the pecans add a nice crunch. I highly recommend this recipe!