American Pie Council

Pineapple Sweet Potato Praline Pie

Pineapple Sweet Potato Praline Pie

2004 APC Crisco National Pie Championships
1st Place Sweet Potato
Beth Campbell, Belleville, WI
Makes two pies

1 cup flour
½ cup Crisco Shortening
pinch of salt
¼ cup cold water

Cut shortening into the flour and salt until it is pea sized pieces, then add cold water, being careful not to over blend. Chill for 30 minutes. Roll out and place into two 9” pie pans.

4 sweet potatoes, baked or broiled (mashed)
½ cup butter, softened
1 cup brown sugar
1 cup granulated sugar
4 eggs
1 tsp cinnamon
½ tsp salt
1 tsp nutmeg
¼ tsp ground cloves
1 1/3 cup evaporated milk
1/3 cup pineapple juice

Mash the sweet potatoes and combine with the other ingredients. Pour into the 2 unbaked pie shells and bake at 350 degrees for about 65 minutes or until firm. Let sit for 5-10 minutes

Pineapple Middle Layer
1 8 oz can of crushed pineapple
¼ cup granulated sugar
1 TBS cornstarch
1 cup pineapple juice

To make the pineapple layer, combine the following ingredients in a saucepan and stir on medium heat until the mixture comes to a boil and thickens. Then carefully spread the pineapple onto the sweet potato layer and let set up a little bit before trying to spread the praline topping on it.

Praline Topping
1 egg
3 TBS dark corn syrup
3 TBS light brown sugar
1 TB butter, melted
½ tsp maple flavoring
1 cup chopped pecans

Combine all of the ingredients in a bowl for the final praline topping and spread evenly over the pineapple layer of the pie. Bake 20-25 minutes longer or until the pie is a golden brown on the cop. Cool. Serve ware or chilled. Refrigerate leftovers.