| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
|
Recipe flaky pie pastry * |
| 2 |
tb |
Butter, unsalted |
| 1 |
c |
Sweet potato; cooked & mashed |
| 2 |
|
Egg; slightly beaten |
| 3/4 |
c |
Sugar, brown |
| 1/2 |
ts |
Ginger, ground |
| 1 |
pt |
Whipping cream |
| 3 |
tb |
Sugar, confectioners |
| 1/2 |
ts |
Cinnamon, ground |
| 1/2 |
ts |
Nutmeg, grated |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Corn syrup, dark |
| 1 |
c |
Evaporated milk |
| 1 1/2 |
c |
Pecans; coarsely chopped |
| 1/4 |
c |
Praline liqueur *OR* |
|
|
Pecan halves; soaked in Frangelico |
INSTRUCTIONS
FILLING
TOPPING
TO PREPARE PASTRY: Prepare pastry and chill as directed in following
recipe. Preheat oven to 375F. On a lightly floured surface, roll out
chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around
rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom
of pan; pat against side. Do not stretch pastry. Trim off and discard
excess pastry. Flute edges, if desired, Refrigerate until ready to bake.
TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes. Add
all remaining ingredients except pecans; blend well.
TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
sprinkle chopped pecans evenly over top. Bake in preheated oven until
filling is set and a knife inserted into center comes out clean, 40 to 45
minutes. Cool in pan on a rack to room temperature before slicing. Prepare
topping. To serve, top with topping. Top with pecan halves. Makes 8
servings.
TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large
bowl. Beat with an electric mixer until large, soft peaks form.
Refrigerate, covered, until ready to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”