Description
This Sweet Potato Pie with a Pecan Crust combines the creamy, warmly spiced sweet potato filling with a crunchy, buttery pecan crust for a delicious and festive dessert. The pecan crust is a delightful twist on traditional pie crusts, adding texture and nutty flavor. Perfectly spiced with cinnamon and nutmeg, this pie delivers comforting autumn flavors that are ideal for holiday gatherings or anytime you want a sweet treat.
Ingredients
Scale
For the Pecan Crust
- 1 cup pecans (about 120 grams), finely chopped
- 1/4 cup brown sugar (packed, about 50 grams)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted, about 60 grams)
- 1 pre-made pie crust (9-inch), or homemade if preferred
For the Sweet Potato Filling
- 2 medium sweet potatoes (about 1 pound or 450 grams)
- 1/4 cup brown sugar (packed, about 50 grams)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pecan crust and later the pie.
- Prepare Pecan Crust Mixture: In a mixing bowl, combine the finely chopped pecans, 1/4 cup of brown sugar, and a pinch of salt. This mixture forms the base of the crust.
- Form and Bake Pecan Crust: Pour in the melted butter and mix until the pecans are well coated. Press this mixture evenly into a 9-inch pie dish lined with the pre-made pie crust (if using). Bake for about 10 minutes until the crust is lightly golden and set. Remove and let cool.
- Bake Sweet Potatoes: Prick the sweet potatoes with a fork and place them on a baking sheet. Bake at 400°F (200°C) for 45-60 minutes or until tender when pierced with a fork. Remove from oven and allow to cool. Once cool, peel off the skin and mash the sweet potatoes until smooth.
- Prepare Sweet Potato Filling: In a large bowl, combine the mashed sweet potatoes with the remaining 1/4 cup brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Add the eggs and beat the mixture until smooth and fully incorporated.
- Assemble Pie: Pour the sweet potato filling into the cooled pecan crust, spreading it evenly with a spatula to ensure uniform thickness.
- Bake the Pie: Place the assembled pie back in the oven at 350°F (175°C) and bake for 30-35 minutes. The filling should be set and the top slightly caramelized.
- Cool and Serve: Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour before serving to let the filling fully set and flavors meld.
Notes
- Ensure sweet potatoes are fully cooked and tender before mashing to achieve the best filling texture.
- If using a homemade pie crust, blind bake it slightly before adding the pecan mixture to prevent sogginess.
- The pecan crust adds extra texture and flavor but can be replaced with a traditional pie crust if preferred.
- Letting the pie cool completely before slicing helps clean cuts and fuller flavors.
- Store leftover pie covered in the refrigerator for up to 3 days.
