Sweet Potato Pie with a Pecan-Crunch Streusel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
For the pie:
• 1 9-inch refrigerated pie crust
• 2 cups pureed sweet potatoes
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 cup heavy cream
• 3 large eggs, beaten
• 2 tsp vanilla or rum extract
• 2 tsp pumpkin pie spice
• ¼ tsp salt
For the topping:
• ⅓ cup crushed vanilla wafer crumbs
• 1 Tbsp granulated sugar
• ¼ tsp ground cinnamon
• 2 Tbsp cold butter, cubed
• ¼ cup chopped pecans
• ¼ cup English toffee bits
• 2 cups fresh sweetened whipped cream, for garnish
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Directions: |
Directions:
1. Preheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside.
2. In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined.
3. Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes.
4. Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand.
5. After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
6. Cool the pie to room temperature then chill completely before cutting. Overnight is ideal.
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