SWEET POTATO PECAN PIE

SWEET POTATO PECAN PIE image

Yield 8

Number Of Ingredients 33

Ingredients

Dough: (Claire's pie crust)
2 cups flour
1 cup Crisco (butter flavored)
1/2 cup cold milk
Dash Salt
Sweet-Potato Filling:
2 to 3 sweet potatoes (1 cup cooked pulp, baked)
1/4 cup packed, light brown sugar
2 T sugar
1/2 Egg, vigorously beaten till frothy
1 T heavy cream
1 T unsalted butter, softened
1 T vanilla extract
1/4 t Salt
1/4 t Ground cinnamon
1/8 t Ground allspice
1/8 t Ground nutmeg
Pecan Pie Syrup:
3/4 Cup sugar
3/4 Cup dark brown syrup
2 Small eggs
1 1/2 T unsalted butter, melted
2 t Vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 Cup pecan halves or pieces
Chantilly Cream (makes 2 cups)
2/3 Cup heavy cream
1 t vanilla extract
1 t Brandy
1 t Grand Marnier
1/4 Cup sugar
2 T sour cream

Steps:

Dough: Mix flour and crisco & salt together, blending w/pastry blender. Add milk & mix well (do not overwork dough). Roll into 2 balls, cover w/plastic wrap & refrigerate 15 to 30 min. Roll out on well floured surface Sweet Potato Filling: Combine all ingredients in a mixing bowl. Beat on medium speed till batter is smooth, 2 to 3 min. Do not overbeat. Set aside. Pecan Pie Syrup: Combine all ingredients, except the pecans, in a mixing bowl. Mix thoroughly on slow speed of electric mixer till the syrup is opaque, approx 1 min. Stir in pecans/pieces and set aside. Assembly: Spoon the sweet potato filling evenly into the dough lined cake/pie pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, approx 1.75 hr. Cool and serve w/Chantilly Cream. Store pie at room temperature for the 1st 24 hr, then refrigerate if any is left over. Chantilly Cream: Refrigerate a medium sized bown and beaters until very cold. Combine cream, vanilla, brandy & Grand Marnier in the bowl and beat w/mixer on medium speed approx 1 min. Add the sugar & sour cream and beat on medium till soft peaks form, about 3 min. Cool. Do not overbeat.

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