Sweet Potato Praline Pie
- Preheat oven to 400°.
- In a large mixing bowl combine sweet potato, sugars and eggs. Using a hand mixer on medium speed, combine ingredients until well mixed. Add in milk, butter, vanilla, lemon juice, lemon zest, spices and salt. Mix on low speed until well combined. Pour mixture into two prepared 9-inch pie crusts or one large deep-dish crust. Bake for 50-60 minutes or until center is firm. Remove from oven and let completely. Top with Praline Topping just before serving.
All Butter Pie Crust
- In the bowl of a food processor place flour, sugar and salt. Pulse a few times to combine. Cut butter into small cubes and add to flour mix. Blend together gradually adding ice water. Mixture should start to come together and resemble coarse meal. Do not overmix. On a floured surface, turn out dough and gather into a two equal sized balls or one large one, depending on needs. Flatten into disk and wrap tightly with plastic wrap; chill at least two hours or overnight.
Pecan Praline Topping
- Chop half the pecans into small pieces and leave remaining pecans in halves; set aside. In a medium saucepan over medium heat, combine butter, sugars and salt. Heat until mixture begins to bubble, stirring occasionally. Remove from heat and add cream, stirring until combined. Add pecans and mix well.
Yield is two 9-inch pies or one deep-dish pie
Cook time may be 50-60 minutes.
Source of recipe: Rebecca Egsieker, The Dairy Chef