Wednesday, December 22, 2010

A Recipe For Cally!!

My friend Cally has been asking me for a pie recipe for some time now. I only bake around a holiday,,Christmas, Thanksgiving and maybe Easter.

In the South, sweet potato pie and pecan pie are traditions and in my house we always argued over which one was going to be on the table. My stepmother came up with a recipe that made us all happy. Actually I think she found it in a book some where but for teh sake of a good childhood memory I will credit her with its invention. It is actually easy to make.

Sweet Potato Pie with a Pecan Topping

1 (9 inch) pie crust -- unbaked
***Sweet Potato Filling***
1 large egg
1 1/2 cup mashed, cooked fresh sweet potatoes(I bake these,,it brings out the sugars)
1/4 cup sugar
2 tablespoons unsalted butter -- softened(The only better than butter is more butter)

1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

***Pecan Topping***
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
dash ground cinnamon
1 cup pecan halves
1/2 cup heavy cream -- whipped stiff
Make sweet potato filling: In med. bowl, with electric mixer, beat 1 egg until frothy. Add all the remaining filling ingredients; beat at med. speed until the mixture is smooth, about 2 min.

Make pecan topping: In med. 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 min. Stir in pecans. Oven to 350 degrees.

To assemble: turn sweet potato filling into unbaked pie shell, spreading evenly. Pour pecan topping over top. Bake 60-70 min., until set and knife inserted in center comes out clean.

I decorate the top with whip cream after it cools and just before serving but you can also let people put on their own whip cream as they wish.

There you go Cally. Maybe a little fattening but IT's THE HOLIDAYS!!!


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