Sweet Potato Pecan Pie
Ingredients:
1 (9 inch) unbaked pie crust 2 tablespoons unsalted butter, melted 1 cup cooked and mashed sweet potatoes 2 eggs, beaten 3/4 cup light brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg | 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup dark corn syrup 1 cup evaporated milk 1 1/2 cups chopped pecans 2 cups heavy whipping cream 3 tablespoons confectioners' sugar 1/4 cup hazelnut liqueur 1/4 cup pecan halves |
Directions:
1. | Preheat oven to 375 degrees F (190 degrees C). |
2. | Prepare dough for one 9 inch pie. Refrigerate until ready to bake. |
3. | Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans. |
4. | Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool. |
5. | Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves. |
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