sweet potato praline crunch pie
(2 RATINGS)
Oh yummy in my tummy - I can't wait to make this one!
No Image
prep time
25 Min
cook time
method
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yield
10 serving(s)
Ingredients
- CRUST:
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small bits
- 1/4 cup vegetable shortening
- 2 - 4 tablespoons water, ice cold
- FILLING:
- 1 3/4 cups cooked mashed sweet potato
- 1 cup light brown sugar, packed
- 1/2 cup sour cream
- 4 tablespoons butter, melted
- 2 large eggs
- 2 tablespoons bourbon
- 1 3/4 teaspoons cinnamon
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon salt
- TOPPING:
- 1 cup pecans, halved
- 2 tablespoons light brown sugar, packed
- 1/4 teaspoon cinnamon
How To Make sweet potato praline crunch pie
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Step 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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Step 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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Step 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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Step 4FILLING: Meanwhile, in large bowl, whisk together all filling ingredients. Pour into cooled crust.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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