Why You’ll Love this Sweet Potato Pie With Pecan Crust Recipe
Why should you try this Sweet Potato Pie with Pecan Crust? Well, let me tell you, it’s a game changer!
The creamy, spiced filling made from sweet potatoes pairs perfectly with the crunchy, nutty pecan crust. Each bite offers a delightful contrast in texture and flavor that keeps you coming back for more.
It’s not just a dessert; it’s a celebration of seasonal ingredients that warms your soul. Plus, it’s a crowd-pleaser at gatherings, and you’ll impress everyone with your baking skills.
Trust me, once you taste it, you’ll wonder how you ever lived without this pie in your life!
Ingredients of Sweet Potato Pie With Pecan Crust
When it comes to baking a sweet potato pie, having the right ingredients makes all the difference. This pie is a delightful mix of flavors and textures, with a creamy filling nestled in a crunchy pecan crust. You might be wondering, what exactly do I need to whip up this delicious dessert? Well, buckle up because here’s your shopping list for sweet potato pie with pecan crust, and trust me, it’s worth every ingredient.
Ingredients:
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/2 cup pecans, very finely ground
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil
- 15 tablespoons water (or just enough to bring the dough together)
- 3/4 cup brown sugar, firmly packed
- 1/4 cup sugar
- 1 tablespoon flour (for the filling)
- 1 tablespoon molasses
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups sweet potatoes (canned or freshly cooked)
- 3 eggs, lightly beaten
- 1 3/4 cups half-and-half cream
Now, before you dash off to the store, let’s chat a bit about some of these ingredients. First off, if you can, go for freshly cooked sweet potatoes. There’s something magical about the flavor that really shines through in the pie.
But hey, if canned is all you’ve got, that works too—no judgment here. Also, pecans are the star of the crust, so make sure they’re finely ground; it helps to create that lovely texture.
And don’t skip on the spices; they’re what bring warmth and depth to your filling. You might even find yourself adding a pinch more cinnamon just because it smells so good.
How to Make Sweet Potato Pie With Pecan Crust
Making sweet potato pie with a pecan crust is like taking a delightful trip down dessert lane, and trust me, it’s a journey worth taking. First things first, let’s tackle that crust. Grab your 3/4 cup of flour and 1/2 teaspoon of salt in a large bowl.
Now, here’s where the magic begins: add in 1/2 cup of finely ground pecans. If you’re like me and tend to get a little carried away with your food processor, just remember—finely ground, not pecan dust. Using a pastry blender or a fork, cut in 1/4 cup of unsalted butter until the mixture resembles coarse crumbs. It’s okay if it’s not perfect; we’re not going for a Michelin star here.
Gradually drizzle in 1/4 cup of vegetable oil and mix it up. Now, take a deep breath and add 15 tablespoons of water, one tablespoon at a time, until the dough starts to come together. The goal here is to create a dough that’s moist but not sticky. Form it into a ball, cover it, and let it chill in the fridge while we whip up the filling.
Now, onto the filling—this part is where the sweet potato magic happens. In another bowl, combine 3/4 cup of brown sugar, 1/4 cup of sugar, 1 tablespoon of flour, 1 tablespoon of molasses, 1 1/2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt.
If you’re wondering how to make your kitchen smell like heaven, this is the moment. Stir all those ingredients together until they’re well mixed, then add in 2 cups of sweet potatoes (canned or freshly cooked) and mix it all up again. Don’t forget to toss in 3 lightly beaten eggs and 1 3/4 cups of half-and-half cream—this is what gives the filling its dreamy, creamy texture.
Once that’s all blended, it’s time to bring our crust back from its chilly slumber. Roll it out on a lightly floured surface until it’s just the right size for your pie pan. Place the crust into the pan and flute the edges like a pro.
Pour in that luscious filling and pop it in a preheated oven at 375°F for about 35 to 40 minutes. If the edges start to brown too much, just cover them with some foil.
And there you have it—a sweet potato pie that will have everyone asking for seconds (and maybe thirds). Enjoy the process, and who knows, you might just find yourself becoming the pie-making guru of the family.
Sweet Potato Pie With Pecan Crust Substitutions & Variations
After you’ve mastered the sweet potato pie with a pecan crust, you might want to explore some fun substitutions and variations to keep things interesting.
You could swap out half the brown sugar for maple syrup for a unique flavor twist. If you’re feeling adventurous, try adding a splash of bourbon to the filling for depth.
For a gluten-free option, use almond flour instead of regular flour in the crust. You can also experiment with spices—adding a hint of cardamom or clove can elevate the taste.
Each variation adds a delightful new layer to this classic dish!
What to Serve with Sweet Potato Pie With Pecan Crust
What could be more delightful than pairing a slice of sweet potato pie with a pecan crust? I love serving it with a dollop of freshly whipped cream for that creamy contrast.
Sometimes, I add a scoop of vanilla ice cream too; the melt-in-your-mouth experience is heavenly! A sprinkle of cinnamon on top ties everything together beautifully.
If I’m feeling adventurous, I might serve it alongside spiced pecans for a crunchy texture.
Finally, a warm cup of chai or spiced coffee complements the flavors perfectly, making every bite an indulgent treat that you and your guests will adore.
Additional Tips & Notes
When preparing your sweet potato pie, it’s essential to keep a few tips in mind to guarantee the best results.
First, make sure your sweet potatoes are well-mashed and free of lumps for a smooth filling. I recommend letting the pie cool completely before slicing; this helps the filling set.
If you want a sweeter pie, adjust the sugar to your taste. Also, don’t skip chilling the crust; it prevents shrinkage during baking.
Finally, consider adding a dollop of whipped cream or a sprinkle of cinnamon on top before serving for that extra touch of flavor! Enjoy!