Sweet Potato Pie with Pecan Topping
Crust:
1 1/2 cup flour, sifted
1/2 tsp salt
1/2 cup butter flavored Crisco
3-4 TBS cold water
Combine flour and salt in bowl. Cut in shortening with a pastry blender until crumbly.
Sprinkle on water by the tablespoons, stir with a fork to form a ball. Wrap in waxed
paper. Chill, roll out on waxed paper with floured rolling pin. Lay into a 9" pie pan.
Filling:
2 1/2 cups cooked mashed sweet potatoes
3/4 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1/2 tsp ginger
1 tsp apple spice
1/s tsp vanilla
2 eggs, beaten
2/3 cup evaporated milk
Topping and on bottom crust:
1/4 cup brown sugar
1 TBS butter
1/4 cup chopped pecans
In a small dish combine brown sugar and butter, mix until crumbly. Sprinkle half of
pecans on crust bottom. Reserve 2 TBS for topping and sprinkle the rest over the pecans
on the crust bottom.
In a bowl, add mashed sweet potatoes, sugar, spices and vanilla. Mix well. Add eggs and
milk. Mix well. Pour into pie shell. Sprinkle topping and pecans over filling. Cover
fluted crust rim with foil strips to bake. Bake in a 425 oven for 10 minutes. Reduce heat
to 350 for 20 minutes. Cool completely. Serves 6.
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