Sweet Potato Pie With 3 Nut Topping Recipes

SWEET POTATO PIE

Steps:

• To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
• Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
• Remove dough, roll out into a 12-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9-inch standard pie plate and unwrap. Fit to plate, flute edges if desired.
• Refrigerate until well chilled about 1 hour or freeze for 15 minutes. Meanwhile preheat oven to 400 degrees.
• Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
• Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack.
• To bake sweet potatoes: (You can do this step while the pie dough is chilling) prick sweet potatoes once on each side with a fork. Wrap each potato individually in a sheet of foil. Place on a baking sheet.
• Bake sweet potatoes in 400 degree oven until very soft all the way through when pierced with a knife or skewer, about 50 - 60 minutes (depending on their size). Let cool about 30 minutes until just warm.
• To brown the butter: while sweet potatoes are cooling brown the butter in a light colored medium skillet. To do so add butter to skillet, set over medium heat and cook, stirring occasionally, until butter has a nutty fragrant smell and light brown flecks. Careful not to burn it. Transfer butter to a dish to cool so it doesn't continue to cook and burn.
• To make sweet potato pie filling: Heat oven to 350 degrees. Halve sweet potatoes, scoop out flesh. Transfer to a large mixing bowl and mash very well with a potato masher until nearly smooth. There should be 2 cups mashed sweet potatoes.
• Add browned butter, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, ginger, salt and vanilla. Using an electric hand mixer blend mixture until combined.
• Pour mixture into prepared pie crust. Place on a baking sheet, tent edges with foil. Bake in preheated oven until center just wiggles slightly, about 40 - 50 minutes.
• Transfer to a wire rack to cool 2 hours. Chill until ready to serve. When serving top with sweetened whipped cream or homemade marshmallow fluff if desired.

SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

SWEET POTATO PIE WITH A THREE NUT TOPPING

Steps:

• For the crust: Coarsely grind all nuts in the food processor.
• Blend in graham cracker crumbs, sugar and pumpkin pie spice.
• Add butter and blend in using on/off turns until moist crumbs form.
• Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
• Set aside.
• For the filling: Preheat the oven to 350 degrees F.
• Bake sweet potatoes until tender, about 1 hour.
• Cool potatoes and peel.
• Puree in the food processor.
• Transfer to a bowl and whisk in eggs.
• Cook butter in a heavy medium skillet over medium heat until melted and brown.
• Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
• Whisk in cream.
• Add butter mixture to potato puree and blend until smooth.
• Pour the filling into the crust.
• Bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, prepare the topping: Stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
• Increase the heat and boil 1 minute.
• Mix in nuts, coating them completely.
• Spoon hot nut mixture over the pie.
• Continue baking until the topping bubbles, about 5 minutes.
• Transfer to a rack and cool completely.

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT

Steps:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET POTATO PIE WITH 3-NUT TOPPING

Steps:

• CRUST: Coarsely grind the nuts in a food processor.
• Add the remaining dry ingredients and blend one or two pulses.
• Add the butter and blend in pulses until moist crumbs form.
• Press the mixture into the bottom and up about 1 1/2 inches of the sides of a 9-inch spring-form pan or pie plate.
• Refrigerate.
• FILLING: Heat the oven to 350 degrees F.
• Wash and dry the sweet potatoes, prick all over with a fork, put on a baking sheet and roast until tender, about an hour depending on their size.
• Cool, peel, and puree the flesh in a food processor until very smooth.
• Transfer to a bowl.
• Add the eggs and mix.
• In a small saucepan, heat the butter until it has melted and has turned brown (buerre noisette- brown butter).
• DO NOT BURN IT.
• Add the sugar, honey, and spices and mix, then let cook, stirring, for about a minute.
• Remove from the heat, add the cream and whisk.
• Let cool slightly, then add to the sweet potato puree.
• Blend until very, very smooth.
• Pour the filling into the crust.
• Bake until set; the center will move only slightly when shaken, about 40 minutes.
• If it looks like it is getting too brown, cover with foil.
• TOPPING: About 10 minutes before the pie is done, prepare the topping by stirring the butter, brown sugar and honey in a heavy saucepan over low heat until the sugar dissolves completely.
• Increase the heat and boil for 1 minute.
• Mix in the nuts, mixing to make sure they are completely coated with the sugar mixture.
• Pour the topping over the cooked pie, then continue baking for about 5 minutes.
• Transfer to a rack and cool completely.
• NOTE: When in doubt, make the pie wait for the topping, not the topping for the pie.
• If the topping isn't poured onto the pie while in a semi-liquid state, it will solidify and you won't get it to spread over top of the pie.
• NOTE 2: The topping is extremely brittle- be very careful when cutting this pie into slices.

SWEET POTATO PIE WITH PECAN TOPPING

Steps:

• To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
• To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
• Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
• To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

CRUNCHY SWEET POTATO PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake until topping is golden brown, 10-15 minutes. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.

SWEET POTATO PIE WITH THREE NUT TOPPING

Steps:

• Preheat oven to 425.
• FILLING: Whisk together sugar, flour, baking powder,salt, cinnamon, nutmeg and allspice.
• Skin potatoes, place in bowl and mash well.
• Add butter and stir into potatoes with wooden spoon.
• Blend in dry ingredients and stir until smooth.
• Add lemon juice, vanillaand lemon extract.
• Stir to incorporate.
• Lightly beat egg in small bowl and stir in half and half.
• Stir egg mixture into potato mixture.
• Pour filling into unbaked 9" pie shell.
• Bake for 15 minutes at 425, reduce temperature to 375 and bake for 40- 45 minutes longer until top is puffy and bottom crust is golden brown.
• THREE NUT TOPPING: In medium sauce panover low heat, stir butter, sugar and honey until sugar dissolves.
• Increase heat and boil for 1 minute.
• Remove from heat.
• Mix in nuts coating completely.
• Spoon over hot pie.
• Bake for about 5 minutes or until topping begins to bubble.
• Remove from oven and cool completely.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
• Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
• Preheat oven to 400 degrees F (200 degrees C).
• To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
• Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
• To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
• Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
• Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

SWEET POTATO PIE WITH THREE-NUT TOPPING

Steps:

• For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
• For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
• Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
• Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.