SWEET POTATO PIE WITH GOOEY PECAN TOPPING
Use a 9 inch deep dish pie pan. The pumpkin pie is baked first then the gooey topping is poured over it and chilled for at least 4 hours before serving. From Taste of the South magazine Oct 2013.
Provided by Bren in LR
Categories Dessert
Time 5h5m
Yield 1 9 inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. On a lightly floured surface, roll piecrust into a 12 inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment on bottom of piecrust, letting ends extend over edges. Fill with pie weights.
- Bake until light golden, approximately 15 minutes. Carefully remove pie weights and parchment. Let cool completely.
- In a large bowl, whisk together sweet potato, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust. Bake just until center is set, 30 to 40 minutes. Cover crust rim with aluminum foil to prevent excess browning of crust. Let cool on a wire rack.
- Pour hot Gooey Pecan Topping over sweet potato layer, spreading to cover edges of pie. Refrigerate at least 4 hours before serving.
- Gooey Pecan Topping -- makes 2 cups.
- 1 1/2 cup firmly packed light brown sugar.
- 6 Tbs unsalted butter, melted.
- 4 Tbs unsulfured molasses.
- 2 Tbs heavy whipping cream.
- 2 tsp vanilla extract.
- 2 cups chopped toasted pecans.
- 1/4 tsp kosher salt.
- In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.
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SUJAN GAMER
[email protected]Overall, I thought this pie was pretty good. It was easy to make and the flavor was decent. I would definitely make it again.
Farida Gamal
[email protected]This pie was a disaster! The filling was too runny and the pecan topping was too hard. I won't be making this recipe again.
Mansura Hasan
[email protected]I'm not a big fan of sweet potato pie, but this one was actually pretty good. The filling was smooth and creamy, and the pecan topping was a nice touch.
Sayed Murtaza
[email protected]This pie was a bit too bland for my taste. I think I'll try adding some spices to the filling next time.
Minna Tonse
[email protected]The filling of this pie was a bit runny, but the flavor was still good. I think I'll try baking it for a few minutes longer next time.
Madelyn loomis
[email protected]This pie is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time.
Dhanhangma Rai
[email protected]I love the gooey pecan topping on this pie. It's the perfect combination of sweet and crunchy.
Saan Jones
[email protected]This recipe was easy to follow and the pie turned out great! I used a store-bought pie crust to save time, and it still tasted delicious.
Carl Ashraf
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The filling is rich and flavorful, and the pecan topping is the perfect balance of sweet and crunchy.
Tsgumi The Hamster Overlord
[email protected]This sweet potato pie with gooey pecan topping was a hit! The filling was smooth and creamy, with just the right amount of sweetness. The pecan topping was the perfect finishing touch, adding a crunchy texture and nutty flavor.