PAUL PRUDHOMME'S SWEET POTATO PECAN PIE

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE image

Yield 8 people

Number Of Ingredients 27

PASTRY:
3 tablespoons butter
2 tablespoons sugar
½ beaten egg
2 tablespoons milk
1 cup flour
FILLING:
1 cup cooked, mashed sweet potatoes
1 tablespoon butter
¼ cup firmly packed light brown sugar
1 tablespoon vanilla
¼ teaspoon cinnamon
⅛ teaspoon each nutmeg and allspice
¼ teaspoon salt
½ beaten egg
2 tablespoons sugar
1 tablespoon heavy cream
½ cup chopped pecans
¾ cup sugar
2 eggs
¾ cup dark corn syrup
1 ½ tablespoons butter, melted
Pinch salt
Pinch cinnamon
2 teaspoons vanilla
Pastry (see recipe)
Chantilly cream (see note)

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.