Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, east texas pecan sweet potato pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
East Texas Pecan Sweet Potato Pie Late September and Mid October are the season for sweet potatoes and pecans here in East Texas. This pie does the season justice. Pecans are combined with brown sugar and butter to make a rich caramelized topping that's spooned onto the cooked pie before it's slipped under the broiler for a moment or two.
East Texas Pecan Sweet Potato Pie is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. East Texas Pecan Sweet Potato Pie is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook east texas pecan sweet potato pie using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make East Texas Pecan Sweet Potato Pie:
- Make ready 1 preheat oven to 350 degrees
- Get 1 frozen 9" deep dish prepared pie shell
- Prepare 2 cup mashed sweet potato @ room temperature (about 2-3 medium size)
- Take 1/4 cup melted unsalted butter
- Get 2 large eggs
- Make ready 1/3 cup roughly chopped toasted pecan pieces
- Get 1/2 cup granulated sugar
- Prepare 1/2 cup dark brown sugar
- Take 2 tbsp all purpose flour
- Get 3/4 cup half n half cream
- Get 2 tsp vanilla extract
- Take 3/4 tsp ground cinnamon
- Take 1/2 tsp ground nutmeg
- Prepare 1/2 tsp table salt
Prick whole unpeeled sweet potatoes with a fork in several places. Arrange on a rack in the oven with a large piece of foil or pan on the rack below (to catch drips). For filling: In a large bowl, whisk together sweet potato, sugars, eggs, melted butter, flour, molasses, vanilla, salt, cinnamon, and zest. In a small bowl, combine the sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices.
Instructions to make East Texas Pecan Sweet Potato Pie:
- Toast pecan pieces in a pan over medium heat, until you can smell them. Roughly 3-5 minutes. Set aside.
- Cream mashed sweet potato, melted butter and eggs together until very smooth. I use a stand mixer.
- Add all remaining ingredients including toasted chopped pecans and blend together until mixture is very smooth.
- Pour into frozen pie shell and bake at 350" for approximately 50-60 minutes until pie custard is set. Pie will be done when a wooden toothpick comes out clean when inserted.
- You can boil your sweet potatoes or even use canned. I prefer fresh baked sweet potatoes. I like to serve this pie well chilled and keep it stored in the refrigerator. Garnish with whipped cream and toasted pecan pieces. Enjoy!!
For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add the corn syrup, butter and vanilla; mix well. Sweet potato pie is what we have every year at Thanksgiving, and it's one of the things I most look forward to during this time of year. I'm pretty sure the whole pumpkin pie vs. sweet potato pie thing is one of those divisive American issues-most families I know have strong preferences for one or the other and don't mess around in between! Press pastry into plate and flute edges.
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