Ingredients for Yam Pecan Pie
- Yam
- Refrigerated Pie Crusts
- Eggs
- Light Brown Sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large egg whites
- Dark Corn Syrup
- ½ cup granulated sugar
- Vanilla Extract
- 1 ½ cups pecan halves
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How to Make Yam Pecan Pie
- Preheat oven to 350°F (175°C).
- Place one 9-inch pie crust in a pie dish.
- In a medium bowl, mash 15 ounces of canned yams (drained). Add 1 large egg, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Mix until well combined.
- Evenly spread the yam mixture onto the bottom of the pie crust.
- In a separate large bowl, whisk together 1 large egg, 2 large egg whites, ½ cup light corn syrup, ½ cup granulated sugar, and 1 teaspoon vanilla extract until light and frothy.
- Stir in 1 ½ cups pecan halves.
- Carefully pour the pecan mixture over the yam layer.
- Bake for 50-60 minutes, or until the filling is set around the edges and a knife inserted halfway between the center and edge comes out clean. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
111g
Fat
13g
Carbs
18g
