Paul Prudhommes Sweet Potato Pecan Pie Recipes

Steps:

• Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
• Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
• Heat oven to 300 degrees.
• Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
• Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
• Transfer pie to oven and bake for 1 1/2 hours. Cool.
• Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

Steps:

• Prepare pie shell,set aside.
• Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
• Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
• Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
• Add sugar, corn syrup, melted butter, vanilla and cinnamon.
• Beat at low speed just until mixture is well blended, about 1 minute.
• Stir in pecans.
• Preheat oven to 350 degrees Fahrenheit.
• To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
• Pour pecan topping over top.
• Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
• Remove pie to rack to cool.
• Just before serving decorate with whipped cream.

Steps:

• PASTRY: Cream butter and sugar, until light and fluffy. Add egg and milk; beat about 2 minutes.. Stir in flour to moisten ingredients. Refrigerate at least one hour. Roll out dough into 14-inch circle on lightly floured wax paper. Place in deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges. FILLING: Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans. Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans. Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of Chantilly Cream. NOTE: Chantilly cream: For each cup of cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.

Steps:

• Preheat the oven to 300°F.
• Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
• Beat with an electric mixer until well blended and smooth.
• Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
• In another large mixing bowl, prepare the topping.
• Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
• Stir until well blended and smooth.
• Scrape the mixture over the pecans.
• Bake until the pie is nicely browned, about 1 1/2 hours.
• Let cool completely on a wire rack and serve topped with whipped cream.