American Pie Council

Maple Pecan Crunch Sweet Potato Pie

Maple Pecan Crunch Sweet Potato Pie
2012 Amateur Sweet Potato

CRUST
1 cup flour
1/2 tsp salt
1/2 cup shortening
1/4 Tbsp sugar
1/4 Tbsp vinegar
1 egg
1 1/2 Tbsp ice cold water
Mix flour, salt, and sugar together. Cut in shortening with a fork or pastry cutter until mixture is crumbly. Add egg, vinegar, and water to mixture until it comes together and is a little sticky. Scrape out bowl onto a floured surface. Roll into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Roll out on a floured surface and place in a pie dish.

FILLING
1 cup brown sugar
1 tsp cinnamon
2 Tbsp flour
2 eggs, slightly beaten
1/4 tsp salt
1 tsp nutmeg
1 tsp vanilla
2 Tbsp maple syrup
2 1/2 cups mashed sweet potatoes
15 oz can evaporated milk
1/2 tsp pumpkin pie spice
Mix sugar, cinnamon, flour, salt, nutmeg, pumpkin pie spice, and maple syrup with mashed sweet potatoes. Mix well. Add eggs, milk, and vanilla. Pour into an unbaked pie shell.

TOPPING 1
1 cup pecans, chopped fine
2 Tbsp maple syrup
1/4 cup oatmeal
2 Tbsp brown sugar
1 tsp cinnamon
Mix pecans, oatmeal, cinnamon, maple syrup, and brown sugar until well combined. Sprinkle over top of pie. Bake pie at 450 degrees for 15 minutes. Reduce heat to 325 degrees. Place pie guard on crust and bake for 30 to 45 minutes more or until filling appears done. Cool 4 hours before cutting.

TOPPING 2
1 cup heavy whipping cream
2 Tbsp sugar
Mix until stiff peaks form. Top pie to your liking before serving.


Jill Jones
2012 Amateur Sweet Potato