Sweet Potato Pie with Pecan Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pecan crust:
3 1/2 oz pecan halves
6 oz. 1 1/4 c AP flour chilled in freezer
1 t ginger
1/2 t kosher salt
1/2 t cinnamon
8 T butter kept cold
2 oz ice water
Sweet potato filling:
4 small sweet potatoes about 2 lb
2 T melted butter
3 lg eggs
2 lg egg yolks
1 c sugar
1/2 t grated ginger
1/2 t cinnamon
1/2 t ground clove
1/4 t fresh grate nutmeg
1/4 t salt
1 t vanilla
1 1/4 c whole milk
2 T bourbon
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Directions: |
Directions:Make crust: place pecans in food processor and pulverize til fine ground. Add flour, ginger, salt and cinnamon and pulse to combine. Transfer to mixing bowl.
Cut butter into 1/4 in cubes and chill in freezer for 5 min.
Add chilled butter to flour, use pastry cutter to mix to pea size pieces. Add ice water and mix using rubber spatula until loose dough forms. If dough seems too dry add a little more ice water.
Form dough into a disc, wrap in plastic wrap, and chill at least an hour or overnight.
Filling: oven 350º. Roast potatoes until tender about an hour. Remove from oven and cool. Peel and scrape out flesh and discard skin. Should be about 2 c flesh.
Transfer to food processor with rest of ingredients and puree til smooth. Set aside.
Remove dough for fridge and transfer to floured surface. Rolling pin and roll to 1/8 in thick. Transfer to 9 in pie pan and trim excess dough and crimp edges. Poke holes at bottom with fork and chill in fridge 20 min.
Add parchment paper to pie dough and fill with weights like beans or rice.
Bake until fragrant and light golden brown about 8 min. Remove parchment.
Pour filling into pie and bake til set about 45 min.
Transfer to wire rack and allow to cool completely before slicing about 2 hours. |
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