SWEET POTATO PIE WITH A PECAN-CRUNCH STREUSEL

Sweet Potato Pie with a Pecan-Crunch Streusel image

Provided by @MakeItYours

Number Of Ingredients 16

1 9-inch refrigerated pie crust
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup heavy cream
3 large eggs, beaten
2 tsp vanilla or rum extract
2 tsp pumpkin pie spice
1/4 tsp salt
⅓ cup crushed vanilla wafer crumbs
1 Tbsp granulated sugar
1/4 tsp ground cinnamon
2 Tbsp cold butter, cubed
1/4 cup chopped pecans
1/4 cup English toffee bits
2 cups fresh sweetened whipped cream, for garnish

Steps:

Preheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside. In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined. Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes. Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand. After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed. Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.