Momma's Pecan Sweet Potato Pie
Nice twist on an old southern favorite. Although I can do without the nutmeg, the other flavors wash that away. Seat down with a slice of this pie, some whipped cream, and a glass of sweet tea you will think you are sitting on a porch in beautiful Georgia.
- 1. 1 cup sugar
- 2. 1 packed brown sugar
- 3. 1/2 cup half and half cream
- 4. 4 tablespoons butter
- 5. 1 3/4 cups chopped pecan
- 6. 1 teaspoon vanilla extract
- 7. 1 sheet refrigerated pie pastry
- 8. 1 3/4 cups mashed sweet potatoes
- 9. 3 large egg yolks
- 10. 3/4 cup whole milk
- 11. 1/4 cup half and half cream
- 12. 1 teaspoons lemon extract
- 13. 1/2 teaspoon ground cinnamon
- 14. 1/2 teaspoon ground nutmeg
- 15. Whipped cream
- Step 1 Line a 15X10X1- inch pan with wax paper, and set aside. For praline crumbles. in a large saucepan over medium heat, combine the sugar, brown sugar, cream, and butter. Cook and stir until sugar is dissolved. Stir in pecans.
- Step 2 bring to a boil, cook and stir until candy thermometer reads 238 degrees, about ten minutes. Remove from the heat. Add vanilla, stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop.
- Step 3 Unroll pastry into a 9=inch pie plate, flute edge. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust.
- Step 4 Bake at 450 for 15 minutes. Reduce heat to 350. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack. Garnish with whipped cream and praline crumbles.