Sweet Potato Pecan Praline Pie
A Cajun holiday showstopper combining silky spiced sweet potato custard in a flaky crust with a crunchy pecan praline topping. Rich and deeply Southern in every bite.
Ingredients
- 1 crust store-bought or homemade 9-inch pie crust, unbaked
- 2 cups sweet potatoes, cooked, peeled
- 1/2 cup packed light brown sugar
- 2 large eggs
- 12 oz evaporated milk
- 4 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup pecan halves
- 1/4 cup packed light brown sugar
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
Instructions
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1
Preheat oven to 350°F (175°C). Fit 1 crust unbaked store-bought or homemade 9-inch pie crust into a 9-inch pie pan; crimp the edges and refrigerate while you prepare the filling.
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2
In a large bowl, mash 2 cups cooked, peeled sweet potatoes until completely smooth. Beat in 1/2 cup packed light brown sugar, 2 large eggs, 12 oz evaporated milk, 4 tbsp melted unsalted butter, 1 tsp pure vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until the filling is uniform and lump-free.
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3
Pour the filling into the chilled crust. Bake for 45 to 50 minutes, until the center is just set and a knife inserted near the center comes out clean.
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4
While the pie bakes, make the praline topping: combine 1/4 cup packed light brown sugar, 2 tbsp unsalted butter, and 2 tbsp heavy cream in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, about 2 minutes. Remove from heat and stir in 1 cup pecan halves.
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5
Remove the pie from the oven and carefully spoon the pecan praline topping evenly over the surface. Return the pie to the oven and bake for an additional 10 to 15 minutes, until the topping is bubbling and set.
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6
Transfer the pie to a wire rack and cool completely for at least 2 hours before slicing. Serve at room temperature or slightly warm.