Sweet Potato Pie with Pecan Topping
Materials
Pie Crust:
- 1 1/4 cups 160g all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt skip the salt if using salted butter
- 10 tablespoons 140g cold butter, cut into 1/2-inch cubes
- 3 tablespoons ice water
Pie Filling:
- 2 eggs
- 2 pounds 900g sweet potatoes (about 2 medium-sized sweet potatoes)
- 3 tablespoons melted butter
- 1/4 cup 55g brown sugar
- 2 tablespoons granulated white sugar can reduce to 1 tablespoon if you want less sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon bourbon whisky optional
- 7 ounces 210ml sweetened condensed milk
Pie Topping:
- 3 tablespoons butter
- 1/2 cup 64g brown sugar
- 1 tablespoon heavy whipping cream
- 1 cup 110g pecans, half of them roughly chopped, the other half whole
Notes
We've included instructions for preparing a handmade crust using a food processor. If you like, you may use a pre-made frozen crust. Look for a deep dish option. If you use a shallow frozen crust, the filling may be enough for two pies. In this scenario, you may need to lower the cooking time.