Are you ready to dive into the comforting warmth of autumn flavors? Then look no further than this incredible sweet potato pie recipe with pecans! This isn't your grandma's pie – although she'd probably love it too – it's a modern twist on a classic, boasting a deeply spiced sweet potato filling, perfectly complemented by crunchy pecans. It's the perfect homemade dessert for Thanksgiving, a cozy fall evening, or any occasion that calls for a touch of deliciousness. Get ready to impress your family and friends with this easy-to-follow recipe. It’s one of the best recipes you’ll find for a truly delightful sweet potato pie.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Filling:
- 3 large sweet potatoes, peeled and cubed
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup milk (whole milk recommended)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pecan halves, toasted
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C).
Making the Filling:
- Cook sweet potatoes: Boil or bake the sweet potatoes until tender (about 20-25 minutes). Once cool enough to handle, mash them well.
- Combine ingredients: In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, milk, eggs, melted butter, cinnamon, nutmeg, cloves, ginger, and salt.
- Stir in pecans: Gently fold in the toasted pecans.
- Pour and bake: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving.
Tips for the Best Sweet Potato Pie:
- Toast your pecans: Toasting the pecans enhances their flavor and adds a lovely crunch. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Don't overmix the filling: Overmixing can lead to a tough pie. Gently fold the ingredients together until just combined.
- Blind baking the crust: This prevents a soggy bottom.
- Let it cool: Allowing the pie to cool completely ensures a clean slice and prevents a runny filling.
Variations:
- Spiced Pecans: Add a pinch of cayenne pepper to the pecans for a hint of heat.
- Marshmallow Topping: Top the cooled pie with toasted mini marshmallows for an extra touch of sweetness.
- Different Nuts: Substitute pecans with walnuts, almonds, or a combination of nuts.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 15-20g Sugar: Approximately 30-40g
This sweet potato pie with pecans is a delicious and easy-to-make dessert that’s perfect for any occasion. It's a satisfying and comforting treat, a guaranteed crowd-pleaser filled with warm autumn spices and a delightful pecan crunch. Enjoy!