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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.

Sweet Potato Bourbon Pie with Maple-Candied & Salted Pecans

CurvyMama Pies
Creamy sweet potato puree with an extra kick, crowned with salted-sweet pecans
Servings 8

Ingredients
  

  • Dough for single-crust pie
  • For the filling:
  • 1 1/2 cups 2 pounds sweet potato puree
  • 1 c. golden brown sugar
  • 1 c. heavy cream
  • 3 eggs
  • 1/4 c. 4 Tbsp. Bourbon
  • 1 Tbsp. dark molasses
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. ginger
  • For the maple-candied & salted pecans:
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. maple sugar
  • 1/4 tsp. plus a generous dash more of Kosher salt
  • 1/2 of 1 egg white whisked
  • 1 cup pecan pieces

Instructions
 

  • Preheat oven to 425.
  • Roll out the dough, place it in the pan and crimp it. Put it in the freezer for 20 minutes while the oven preheats.
  • Take the crust out of the freezer and line it with parchment and dried beans. Bake for 15 minutes.
  • While the crust is baking, make the filling:
  • In a big bowl, combine the eggs and sugar until blended. Stir in the puree, bourbon, molasses, and spices. Stir in the cream.
  • When the pie crust has baked for 15 minutes, remove the parchment and beans and bake for 5 more minutes, to dry it out a little bit. Take it out of the oven and reduce the oven temperature to 325.
  • Pour in the filling, put the pie back in the oven, and bake for 45-60 minutes, til center is just set. Remove from oven and let cool 30-60 minutes. Put pie in the refrigerator.
  • To make the spiced nuts:
  • Preheat oven to 325.
  • In a bowl big enough to hold the pecans, mix the sugars and the salt.
  • In another bowl, stir the pecans and egg white together to coat the nuts.
  • Line a baking sheet with parchment. Spread the nuts in the pan in a single layer. Bake 30-40 minutes, stirring the nuts halfway through baking.
  • When the nuts are cool, heap them in an appealing pile in the center of the pie.