Ingredients

  • Martha Stewart's Pecan Pastry
  • 165 grams flour, all-purpose, 1 1/4 cups
  • 1 dash salt
  • 85 grams butter, unsalted, 3/4 cube
  • 110 grams pecans, 3/4 cup
  • 25 grams sugar, scant 2 T
  • ½ egg mixed
  • Filling
  • 225 grams yams, 1 cup cooked
  • 45 grams brown sugar, packed 1/4 cup
  • 30 grams sugar, 2 Tablespoons
  • ½ egg beaten until frothy
  • 1 tablespoon whipping cream
  • 1 tablespoon butter, unsalted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 dash allspice
  • 1 dash nutmeg
  • Pecan Pie Syrup
  • 150 grams sugar, caster 3/4 cup
  • 245 grams corn syrup 3/4 cup
  • 2 eggs
  • 1 ½ tablespoons butter, unsalted melted
  • 1 teaspoon vanilla extract
  • pinch salt
  • pinch cinnamon
  • 110 grams pecans 1 cup

Directions

1. Bake pie crust blind until crust is just dry to the touch. See recipe for instructions.
2. Filling-Combine all ingredients and blend until smooth.
3. Pecan pie syrup-Combine all ingredients except pecans. Blend until opaque. Stir in pecans.
4. Assemble-Spoon sweet potato filling into baked pie crust. Pour pecan syrup on top. Bake in 325*F/165*C/GM 3 for 1 to 1 1/4 hours or until knife inserted in center comes out clean. Cool. Store at room temperature for 24 hours, then refrigerate.

Notes
Notes:Original serves 8.
Serving Ideas:Orig. serves 8, 1 pie. Serve with Chantilly Cream.


Categories
Four, tarts/piesPuddingsPetÌt
Keywords
tarts/piesPuddingsPetÌt Four
MacGourmet downloadSweet Potato Pecan Pie. To import, drag image to your MacGourmet recipe box.