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Louisiana Sweet Potato Pie With Chocolate Crumb Crust
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- #31839
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds yams
1/2 cup unsalted butter, room temperature
1 cup brown sugar, packed
3 large eggs, room temperature
1 cup half-and-half cream
1 tablespoon all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground mace
1/8 teaspoon ground ginger
crust
1 1/2 cup chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted
toasted pecans, coarsely chopped
pouring custard
2 1/2 cups milk
1/2 teaspoon vanilla extract
8 large egg yolks
1/2 cup sugar
directions
FOR FILLING: Preheat oven to 375 degrees F. Pierce yams with fork several times. Place on baking sheet and bake until tender, about 1 hour. Cool yams slightly. Peel and puree in processor. In electric mixer, cream 1/2 cup butter with sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in 3 cups yam puree, half and half and next 9 ingredients.
FOR CRUST: Preheat oven to 350 degrees F. Lightly butter 10-inch pan. Mix cookie crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Pour filling into crust. Bake until center of pie is set, about 1 hour. Transfer to rack and cool completely.
FOR POURING CUSTARD: Place milk, with vanilla, in heavy medium saucepan. Scald milk. Remove from heat. cover and let stand 20 minutes. In electric mixer, beat yolks and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gradually beat milk into egg mixture. Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; DO NOT BOIL. Strain into bowl. Refrigerate until cool, stirring occasionally. (Can be prepared 2 days ahead.) Makes about 2-1/2 cups.
FINISH: Cut pie into wedges. Transfer to plates. Pour custard around pie. sprinkle custard with pecans and serve.
added by
KatherineS
nutrition data
583 calories, 26 grams fat, 79 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
All that work to share this recipe - and you forgot to give instructions for baking the pie!!!!!
No, the directions are there, look in the "crust" section.