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Sweet potato-pecan pie

Yield: 8 Servings

1 Recipe flaky pie pastry * MMMMM--------------------------FILLING-------------------------------      2 tb Butter unsalted
1 c Sweet potato; cooked & -mashed      2 Egg; slightly beaten
3/4 c Sugar brown      1/2 ts Ginger ground MMMMM--------------------------TOPPING-------------------------------
1 pt Whipping cream      3 tb Sugar confectioners
1/2 ts Cinnamon ground      1/2 ts Nutmeg grated
1 ts Vanilla extract      1/2 ts Salt
1/2 c Corn syrup dark      1 c Evaporated milk
1 1/2 c Pecans; coarsely chopped      1/4 c Praline liqueur *OR*

Pecan halves; soaked in -Frangelico TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe. Preheat oven to 375F. On a lightly floured surface roll out chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom of pan; pat against side. Do not stretch pastry. Trim off and discard excess pastry. Flute edges if desired Refrigerate until ready to bake. TO PREPARE FILLING: In a large bowl stir butter into sweet potatoes. Add all remaining ingredients except pecans; blend well. TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top. Bake in preheated oven until filling is set and a knife inserted into center comes out clean 40 to 45 minutes. Cool in pan on a rack to room temperature before slicing. Prepare topping. To serve top with topping. Top with pecan halves. Makes 8 servings. TO PREPARE TOPPING: Combine cream powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large soft peaks form. Refrigerate covered until ready to serve.

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Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More