Sweet Potato Bourbon Pie with Maple-Candied & Salted Pecans

Sweet potato bourbon pie with maple-candied & salted pecans

Remember that yummy sweet potato pie I bragged blogged about the other day? I promised you I would post the recipe, and CurvyMama always keeps her promises. So here it is.

[Shameless, self-promoting plug: it’s one of the four pies we’re offering for Thanksgiving this year. Menu here, order form here. 🙂 

Sweet Potato Bourbon Pie with Maple-Candied & Salted Pecans
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  1. Dough for single-crust pie
For filling
  1. 1 1/2 cups (2 pounds) sweet potato puree
  2. 1 c. golden brown sugar
  3. 1 c. heavy cream
  4. 3 eggs
  5. 1/4 c. (4 Tbsp.) Bourbon
  6. 1 Tbsp. dark molasses
  7. 1/2 tsp. cinnamon
  8. 1/2 tsp. nutmeg
  9. 1/4 tsp. salt
  10. 1/4 tsp. ginger
For maple-candied & salted pecans
  1. 2 Tbsp. dark brown sugar
  2. 2 Tbsp. maple sugar
  3. 1/4 tsp. plus a generous dash more of Kosher salt
  4. 1/2 of an egg white, whisked
  5. 1 cup pecan pieces
  1. Make the pie dough, form into a disk, wrap in wax paper or plastic wrap and let chill at least 2 hours.
  2. Preheat oven to 425. Let it preheat at least 20 minutes, or until an oven thermometer shows that it has reached a full 425 degrees.
  3. While the oven is preheating, roll out the dough and line a 9-inch pie pan with it. Trim, roll and crimp edges. Put it in the freezer to chill (unless you are using a glass or Pyrex pie plate. In that case, put it in the refrigerator; a glass plate that's been in the freezer might shatter when you put it in a hot oven.).
  4. In a big bowl, combine the eggs and sugar. Blend well. Add the sweet potato puree and all the other ingredients, mixing until combined.
  5. When the oven is preheated, line the pie crust with parchment paper and partially fill with dry beans. Bake the crust for 15 minutes or so. Have the pie filling close at hand, preferably in a bowl or other container that has a "lip" designed for pouring.
  6. Reduce the oven temperature to 325.
  7. Pull the oven rack partially out and slide the pie to the front edge of the rack, but leave it there. Remove the parchment and beans. Pour in the filling. Very carefully, to avoid spilling the filling, slide the rack back into position and then slide the pie into the center of the rack. Close the oven door.
  8. Bake the pie for 45-60 minutes. Check it at the 45-minute mark. If the center is very-very jiggly, it needs more time. When it's done, it should jiggle slightly, but not a lot. You don't want the center to be too firm, either; that will increase the chances the custard will crack as it cools.
  9. When the pie is done, take it out of the oven to cool. When it's fully cool, sprinkle an appealing little pile of candied pecans in the center. Serve with whipped, slightly sweetened cream.
To make the nut topping
  1. Preheat oven to 325.
  2. Mix the sugars and salt in a bowl big enough to hold the pecans.
  3. In another bowl, mix the egg white and pecans until the nuts are coated. Pour this mixture into the sugar-salt mixture. Stir to combine evenly.
  4. Line a baking sheet with parchment. Spread the nuts in the pan in a single layer.
  5. Bake nuts for 30-40 minutes, stirring and redistributing the nuts about halfway through.
  6. Let nuts cool completely.
  7. Pile them in the center of the sweet potato pie before serving.
CurvyMama Pies http://curvymamapies.com/