Crust
Filling
|
2
cups
mashed sweet potatoes, skinned and cooked
|
|
0.75
cup
sugar
|
|
2
large
eggs, slightly beaten
|
|
0.5
tsp
klosher salt
|
|
0.25
tsp
ground nutmeg
|
|
0.5
tsp
ground cinnamon
|
|
0.25
tsp
ground allspice
|
Topping
|
1
cup
pecans, coarsly chopped
|
|
2
large
eggs, beaten
|
|
2
Tbs
butter, softened
|
|
2
tsp
vanilla
|
|
0.5
cup
sugar
|
|
0.5
cup
dark corn syrup
|
|
0.13
tsp
Kosher salt
|
|
0.13
tsp
ground cinnamon
|
Preheat the oven to 325°
Use a 9-inch by 1 1/4-inch deep pie pan to ensure you can hold all of the ingredients
Roll out the pie crust, placing it in the pie dish, and keep it chilled in the freezer until ready for it
Put all ingredients for the filling in a bowl.
Stir together and set aside.
Pulling the pie shell out of the freezer, spoon in the filling.
Smooth to make an even surface.
Pour the topping over it.
Put the pie in the oven and bake for 1 1/2 hours, or until the crust is golden and the fillin set up.
Cool the pie on a rack
Serve slices of the pie at room temperature with a bit dollop of whipped cream
Per Serving
| Kcal: | 471 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 411mg |
| Carbs: | 79.3g |
| Sugar (g): | 51.6g |
| Fat: | 15.6g |
| Saturated fat (g): | 5.1g |
| Cholesterol: | 109mg |
| Proteins: | 6.9g |
