Zutaten für Sweet Potato Pie With Gooey Pecan Topping
- Refrigerated Pie Crust
- Mashed Sweet Potato
- Light Brown Sugar
- 2 large eggs
- Unsalted Butter
- Unsulphured Molasses
- All Purpose Flour
- Vanilla Extract
- Kosher Salt
- Ground Cinnamon
- Orange Zest
- 1 (12-ounce) can evaporated milk
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Zubereitung von Sweet Potato Pie With Gooey Pecan Topping
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out one 12-inch circle of pie crust.
- Gently press the dough into a 9-inch deep-dish pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes, or until lightly golden.
- Carefully remove the pie weights and parchment paper.
- Let the crust cool completely.
- In a large bowl, whisk together:
- - 3 cups cooked and mashed sweet potatoes
- - 1 cup packed light brown sugar
- - 2 large eggs
- - 1/2 cup (1 stick) melted unsalted butter
- - 1/4 cup molasses
- - 1/4 cup all-purpose flour
- - 1 teaspoon vanilla extract
- - 1/2 teaspoon salt
- - 1 teaspoon ground cinnamon
- - 1 tablespoon grated orange zest
- - 1 (12-ounce) can evaporated milk
- Stir the wet and dry ingredients until well combined. Then slowly stir in the evaporated milk.
- Pour the sweet potato mixture into the cooled pie crust.
- Bake for 30-40 minutes, or until the center is set. Cover the edges of the crust with aluminum foil to prevent over-browning.
- Let the pie cool completely on a wire rack.
- While the pie cools, prepare the gooey pecan topping:
- In a medium saucepan, combine:
- - 1 1/2 cups firmly packed light brown sugar
- - 6 tablespoons (3 ounces) unsalted butter, melted
- - 4 tablespoons unsulfured molasses
- - 2 tablespoons heavy whipping cream
- - 2 teaspoons vanilla extract
- - 2 cups chopped toasted pecans
- - 1/4 teaspoon kosher salt
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to low and simmer for 1 minute, stirring constantly.
- Remove from heat and pour the hot pecan topping over the cooled sweet potato filling, spreading evenly.
- Refrigerate for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
193 g
Sugar
553g
Fat
219g
Carbs
112g
