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Southern Sweet Potatoe Pie with pecan topping

By

Rate this recipe 2.8/5 (10 Votes)

Ingredients

  • 2 big cans sweet potatoes
  • 2 eggs
  • 1/2 can eagle brand milk
  • 1 tsp. pumpkin spice
  • 1 tsp. vanilla
  • 4 tbsp. butter
  • 1/2 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 pie crust
  • 1 cup pecans
  • 1/2 cup brown sugar
  • 1/2 cup cream

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Mix first 8 ingredients and put in pre made pie crust.

Step 2

Bring pecans brown sugar and cream to a boil. Turn down let cool 8 min. pour on top on pie.

Step 3

Bake at 350 for 45 minutes to 1 hour

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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