Sweet Potato Pecan Pie, Nothing reminds me of my mama like her Sweet potato souffle. Boy could my mama cook, so I decided to put her recipe in a pie crust!
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Sweet Potato Souffle Pecan Pie
1/2 CUP SUGAR
2 CUPS STEAMED SWEET POTATOES
4 TBSP MARGARINE OR BUTTER
2 MEDIUM OR 1 EXTRA LARGE EGG
1/4 CUP EVAPORATED MILK OR CREAM
1/2 TSP. VANILLA EXTRACT
1/8 TSP. CINNAMON
Mix potatoes with whisk in stand mixer. Add sugar, butter, eggs, milk vanilla and cinnamon. Put filling in a pre-baked homemade pie crust. SEE PIE CRUST RECIPE BELOW
TOPPING:
4 TBSP. STICK MARGARINE OR BUTTER
1/2 CUP BROWN SUGAR
2 TBSP. FLOUR
1/2 CUP CHOPPED PECANS
Use a pastry fork or pastry blender and blend the butter, brown sugar and flour well. Blend until it is crumbly and consistent in texture. Add chopped pecans and mix well.
Sprinkle on potato mixture and bake at 350 degrees until set. About 40-45 minutes.
Pie Crust
1 1/2 CUPS FLOUR 1/2 CUP SHORTENING
1/4 TSP. SALT 3-5 TBSP COLD WATER
Cut shortening and salt into flour with pastry blender or fork. Shortening should have some larger pea size pieces. Do not blend until fine.
Add cold water in mix until all the flour is mixed in when you press dough against sides of bowl. Take out of bowl-knead a couple times on counter. Shape into a ball. Wrap with plastic wrap refrigerate for 30 minutes. (important) After chilling, knead on a “lightly” floured surface. Shape into a ball. With a rolling pin, roll dough while turning quarter circle turns after each roll. (should make a round shape) Roll dough until circle is 1 1/2 inches wider than pie plate. Check size by placing pie plate upside on top. Roll dough onto rolling pin and unroll over top of pie dish. Press middle into pie dish and crimp edges.
Prick pie crust with fork before baking if doing a pre-bake. Prebake at 375 degrees until golden brown for pie crust to be filled and chilled. Prebake at 350 degrees for 12 minutes for pie that will be filled and baked again in the oven.
Original of the video here
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