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Sweet Potato Pecan Pie


"This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie."
Original recipe yield: 1 9 inch pie.
Servings:
8

INGREDIENTS:

  • 1 (9 inch) unbaked pie crust
  • 2 tablespoons unsalted butter, melted
  • 1 cup cooked and mashed sweet potatoes
  • 2 eggs, beaten
  • 3/4 cup light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup dark corn syrup
  • 1 cup evaporated milk
  • 1 1/2 cups chopped pecans
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 cup hazelnut liqueur
  • 1/4 cup pecan halves

DIRECTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
  3. Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
  4. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
  5. Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.