Sweet-Potato/Pecan pie: My Favorite!!!!!
This is an intense, and labor intensive recipe, but I assure you the end result will be well worth the effort! This is my favorite pie for the holidays, or any occasion for that matter! Hell I eat this for breakfast if I have one made!!!!
This recipe makes only one 8-inch pie, so I normally double it for larger gatherings.
The Dough:
3 tablespoons unsalted butter, softened
2 tablespoons sugar
1/4 teaspoon salt
1/2 of a whole egg, vigorously beaten until frothy ( reserve the other half for the sweet-potato filling )
2 tablespoons cold milk
1 cup all-purpose flour
The Sweet-Potato Filling:
2 to 3 sweet-potatoes ( or enough to yeald 1 cup cooked pulp ), baked
1/4 cup, packed, light brown sugar
2 tablespoons sugar
1/2 an egg, vigorously beaten until frothy ( reserved from above )
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoonvanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pecan Pie Syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 & 1/2tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch of salt
1 pinch of ground cinnamon
3/4 cup pecan pieces or halves
Chantilly Cream:
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream
For the dough: Place the softened butte, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the 1/2 egg and beat for 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed for 5 seconds, then on high speed just until blended, about 5 seconds more ( overmixing will produce a tough dough). Remove the dough from the bowl and shape into a 5-inch patty about 1/2 an inch thick. Lightly dust with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. The dough will last up to a week refrigerated.
On a lightly floured surface roll out the dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in a greased and floured 8-inch round CAKE pan ( 1 & 1/2 inch deep ) so that the the corner of the folded dough is in the center of the pan. Unfold the dough and arrange it to fit the sides and bottom of the pan; press firmly in place. Trim the edges. Refrigerate for 15 minutes.
For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not over beat! Set aside
For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow seed of electric mixer until the syrup is opaque, about 1 minute; stir in the pecans and set aside.
To assemble: Spoon the sweet-potato filling evenly into the doug-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven untila knife inserted in the center comes out clean, about 1 & 3/4 hours. Cool and serve with the Chantilly Cream. Store the pie at room temperature for the first 24 hours, then refrigerate, If there is any left!
To make the Chantilly Cream: Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do Not Over Beat! ( Over beating will make the cream grainy, which is the first step leading to butter. Once grainy you can’t return it to its former consistency, but if this happens, enjoy it on toast!) I have screwed this up on purpose a few times!HAHAHA
James
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