Sweet Potato Pie With Gooey Pecan Topping Recipe

How to Make Sweet Potato Pie With Gooey Pecan Topping

1. Preheat oven to 350°F (175°C).
2. On a lightly floured surface, roll out one 12-inch circle of pie crust.
3. Gently press the dough into a 9-inch deep-dish pie plate. Trim and crimp the edges.
4. Prick the bottom of the crust with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans.
6. Blind bake for 15 minutes, or until lightly golden.
7. Carefully remove the pie weights and parchment paper.
8. Let the crust cool completely.
9. In a large bowl, whisk together:
10. - 3 cups cooked and mashed sweet potatoes
11. - 1 cup packed light brown sugar
12. - 2 large eggs
13. - 1/2 cup (1 stick) melted unsalted butter
14. - 1/4 cup molasses
15. - 1/4 cup all-purpose flour
16. - 1 teaspoon vanilla extract
17. - 1/2 teaspoon salt
18. - 1 teaspoon ground cinnamon
19. - 1 tablespoon grated orange zest
20. - 1 (12-ounce) can evaporated milk
21. Stir the wet and dry ingredients until well combined. Then slowly stir in the evaporated milk.
22. Pour the sweet potato mixture into the cooled pie crust.
23. Bake for 30-40 minutes, or until the center is set. Cover the edges of the crust with aluminum foil to prevent over-browning.
24. Let the pie cool completely on a wire rack.
25. While the pie cools, prepare the gooey pecan topping:
26. In a medium saucepan, combine:
27. - 1 1/2 cups firmly packed light brown sugar
28. - 6 tablespoons (3 ounces) unsalted butter, melted
29. - 4 tablespoons unsulfured molasses
30. - 2 tablespoons heavy whipping cream
31. - 2 teaspoons vanilla extract
32. - 2 cups chopped toasted pecans
33. - 1/4 teaspoon kosher salt
34. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
35. Reduce heat to low and simmer for 1 minute, stirring constantly.
36. Remove from heat and pour the hot pecan topping over the cooled sweet potato filling, spreading evenly.
37. Refrigerate for at least 4 hours before serving.