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Sweet-Potato Pecan Pie

Source of Recipe

Submitted by Brandon Johnstun From K-Pauls


Recipe Introduction

This is a great recipe that combines to wonderful pies into one. You have a pecan pie, and a sweet potato pie. You cannot go wrong, I am very sure on this one. Try all the seasoning mixes from Magic Seasonings. You can get them everywhere in the USA, or online, or at 800-457-2857. My favorite is the blue meat mix. Use it on every piece of meat you cook. Especially meat loaf.

Recipe Link: www.chefpaul.com

List of Ingredients

Tools

Measuring cup
Measuring spoons, 1/8 Tsp, 1/4 Tsp, 1 Tsp, 1 Tbl, 1 1/2 Tbl
3 bowls
Mixer
3 Stirring spoons
Pie pan
Knife
Rolling pin


Ingredients

Dough

3 Tbl Unsalted butter, softened
2 Tbl Sugar
1/4 Tsp Salt
1/2 of a whole egg, vigorously beaten until frothy (reserve the other half for the sweet-potato filling)
2 Tbl Cold milk
1 C Flour


Sweet-Potato Filling

2 to 3 Sweet potatoes, baked (or enough to yield 1 cup cooked pulp)
1/4 C light brown sugar packed
2 Tbl Sugar
1/2 Egg, vigorously beaten until frothy (reserved above)
1 Tbl Heavy cream
1 Tbl Unsalted butter, softened
1 Tbl Vanilla extract
1/4 Tsp Salt
1/4 Tsp Ground cinnamon
1/8 Tsp Ground allspice
1/8 Tsp Ground nutmeg


Pecan Pie Syrup

3/4 C Sugar
3/4 C Dark corn syrup
2 small Eggs
1-1/2 Tbl Unsalted butter, melted
2 Tsp Vanilla extract
Pinch of Salt
Pinch of Ground cinnamon
3/4 C Pecan pieces or halves

Topping

Whipped cream




Recipe

Serves: 1 8 inch pie
Time required: Prepare: 1 hour Cook: 1 hour 45 minutes

NOTE: It doesn't really take any longer to make 2 to 4 of these pies at the same time, so get ready to exercise and eat them all yourself, or share with people you want to like you.

NOTE: Only make the dough in double batches at one time, otherwise the dough becomes too tough.

Oven temperature: 325 degrees
Difficulty: Average


Directions

For dough:

1. Place softened butter, sugar and salt in bowl and beat on high speed until the mixture is creamy with an electric mixer.

2. Add the egg and beat 30 seconds.

3. Add milk and beat on high speed 2 minutes.

NOTE: Now is the time you can add 1 Tsp of white vinegar to make the crust more flakey and tender.

4. Add flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough).

5. Remove dough from the bowl and shape into a 5-inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hours; preferably overnight. This is to make the dough stay soft and flakey. (The dough will last up to one week refrigerated.)

6. On a lightly floured surface roll dough out to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters, or roll it up around the rolling pin to transfer to the pie pan.

7. Carefully place dough in a greased and floured 8-inch round cake pan (1-1/2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.


For the sweet-potato filling:

1. Combine all ingredients in a mixing bowl. Beat with electric mixer until the batter is smooth on medium speed, about 2 to 3 minutes. Do not overbeat. Set aside.


For the pecan pie syrup:

1. Combine all ingredients except the pecans in a mixing bowl. Mix thoroughly with electric mixer until the syrup is opaque on slow speed, about 1 minute; stir in pecans and set aside.


To assemble:

1. Spoon sweet-potato filling evenly into the dough-lined cake pan.

2. Pour the pecan syrup on top.

3. Bake in a 325° oven until a knife inserted in the center comes out clean, about 1-3/4 hours.

NOTE: the pecans will rise to the top of the pie during baking.

4. Cool and serve with whipped cream.

NOTE: Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.