SWEET POTATO PECAN PIE

By angielaine

Ingredients

• 1 (9-inch) Frozen Unbaked Pie Shell
• 1 Cup Sweet Potatoes, mashed (I used canned Pumpkin)
• 2 Tbsp Light Brown Sugar
• 2 Large Egg Yolks
• 1 Tbsp Unsalted Butter, softened
• 1 Tbsp Whipping Cream
• 1 1/2 tsp Vanilla Extract, divided
• 1/4 plus 1/8 Ground Cinnamon
• 1/4 tsp Kosher Salt
• 1/8 tsp Ground Nutmeg
• 1 Cup Pecans, chopped
• 1/2 Cup pecans, halved
• 1/4 Cup Granulated Sugar
• 2 Large Eggs
• 3/4 Cup Light Corn Syrup
• 1 1/2 Tbsp Unsalted Butter, melted

Preparation

Step 1

Preheat oven to 400°. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven. Lower temperature to 350°. Combine sweet potato and next 4 ingredients in a large bowl. Add ½ tsp vanilla and next 3 ingredients; stir until smooth and completely combined. Spread in an even layer in bottom of shell. Add chopped pecans evenly over sweet potato mixture. Lay pecan halves flat in a circle around perimeter. Combine granulated sugar and egg yolks in a separate bowl; whisk until well blended. Whisk in corn syrup, melted butter, and remaining 1 tsp vanilla. Pour mixture slowly over pecan layer. Do not overfill, you may have excess. Bake at 350° for 50 to 55 minutes or until pie is puffed, set and golden brown. Remove and let cool. Serve with Ice Cream.