sweet potato praline crunch pie
(2 ratings)
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Oh yummy in my tummy - I can't wait to make this one!
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(2 ratings)
yield
10 serving(s)
prep time
25 Min
Ingredients For sweet potato praline crunch pie
- CRUST:
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1 call purpose flour
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1/4 tspsalt
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4 Tbspcold unsalted butter, cut into small bits
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1/4 cvegetable shortening
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2 - 4 Tbspwater, ice cold
- FILLING:
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1 3/4 ccooked mashed sweet potato
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1 clight brown sugar, packed
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1/2 csour cream
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4 Tbspbutter, melted
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2 lgeggs
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2 Tbspbourbon
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1 3/4 tspcinnamon
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1/2 tspginger, ground
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1/2 tspsalt
- TOPPING:
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1 cpecans, halved
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2 Tbsplight brown sugar, packed
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1/4 tspcinnamon
How To Make sweet potato praline crunch pie
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1CRUST: In food processor, pulse togetheer flour & salt until just combined. Add butter & shortening; process just until mixture resembles coarse meal. Add ice water 1 Tbsp at a time; process until dough just comes together; do not overwork. Dough should be rough, not smooth. Shape into disk; wrap in plastic wrap. Chill at least 2 hours. (Dough will keep in fridge 3 days or in freezer 3 months).
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2On lightly floured surface, roll dough into 12" cirle, 1/4" thick. Fit into 9" pie pan. Chill at least 30 minutes or overnight (cover with plastic wrap if chilling more than 2 hours).
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3Preheat oven to 375 degrees F. Line crust with parchment paper or foil; fill with dried beans or pie weights. Bake 20 minutes. Remove paper & weights.
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4FILLING: Meanwhile, in large bowl, whisk together all filling ingredients. Pour into cooled crust.
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5TOPPING: Combine pecans, sugar & cinnamon; sprinkle over filling. Bake 35 - 40 minutes or until set. Cool on rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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