Rating: 4.6 stars
85 Ratings
  • 5 star values: 59
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

Caramelized pecan topping makes this special!

Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
8
Yield:
1 -9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.

  • Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.

  • Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.

  • Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.

  • Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

Cook's Note:

Evaporated milk may be used in place of the cream.

Nutrition Facts

519 calories; protein 6.2g; carbohydrates 60.9g; fat 29.3g; cholesterol 90.9mg; sodium 353.8mg. Full Nutrition
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Reviews (62)

Most helpful positive review

Rating: 5 stars
10/31/2006
THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10 stars. I used baked yams (1-1/2 lbs = 2 medium size yams - perfect for 2 cups) cut back sugar in the pie to 1/2 cup (1/4 cup white 1/4 cup brown) and 1/3 cup brown sugar in the topping. I also used pumpkin pie spice (1 teaspoon) and 1/2 teaspoon cinnamon. Yam mixture seemed very runny when I put it in the pie crust but cooked up nicely. Watch the topping carefully under the broiler - cooks quickly. The ''Butter Flaky Pie Crust" was easy and delicious too. This pie IS NOT low cal but it doesn't have corn syrup or sweetened condensed milk (YEAH). You could probably make it with Splenda egg beaters and fat-free half & half and it would still be good. My compliments to Lorrie... this pie will definitely be on my holiday table! Read More
(55)

Most helpful critical review

Rating: 3 stars
02/16/2016
very sweet Read More
85 Ratings
  • 5 star values: 59
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/30/2006
THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10 stars. I used baked yams (1-1/2 lbs = 2 medium size yams - perfect for 2 cups) cut back sugar in the pie to 1/2 cup (1/4 cup white 1/4 cup brown) and 1/3 cup brown sugar in the topping. I also used pumpkin pie spice (1 teaspoon) and 1/2 teaspoon cinnamon. Yam mixture seemed very runny when I put it in the pie crust but cooked up nicely. Watch the topping carefully under the broiler - cooks quickly. The ''Butter Flaky Pie Crust" was easy and delicious too. This pie IS NOT low cal but it doesn't have corn syrup or sweetened condensed milk (YEAH). You could probably make it with Splenda egg beaters and fat-free half & half and it would still be good. My compliments to Lorrie... this pie will definitely be on my holiday table! Read More
(55)
Rating: 5 stars
12/05/2005
Very smooth and creamy. I did add a dash of vanilla extract and 1/4 tsp. nutmeg to the recipe. Absolutely wonderful. I used a deep pie crust though and still found that I had a lot of mixture left over when finished. Read More
(35)
Rating: 4 stars
12/01/2003
The pie filling was really good Too much sugar for the pecan topping! I would make this agian with less sugar for the topping! This is a great pie for begginers really easy to follow. Read More
(33)
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Rating: 5 stars
11/14/2003
I no longer fix "regular" sweet potatoes in the casserole with marshmellows on top...this is the only way my family will eat them now... The best one I have found yet! Read More
(15)
Rating: 4 stars
09/29/2003
Great served warm even keeps well and reheats for a couple of days. Our two year old loved it and that says a lot! Read More
(14)
Rating: 5 stars
12/22/2004
Wonderful my first ever attempt at a pie! The only mistake I made was when the recipe called for the sugar to be creamed together with the other ingred. I added the brown sugar to it... OOPS! Next time I won't put the brown sugar in the pie... I'll save it for the top. Read More
(13)
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Rating: 5 stars
11/24/2006
YUMMY! This pie was absolutely delicious and was a hit at Thanksgiving. I accidentally used half-and-half instead of light cream but that worked out fine. I didn't find the sweet potato mix spicy enough so I doubled the spices (more or less) and added a little nutmeg. The sweet potato mix came out to be FAR more than my 9 inch pie could handle so I made a few small tarts to use up the extra. As someone else said watch the sugar mixture on the top VERY carefully - mine was done in just under 2 minutes. I also tried to add whole pecan halves on the top but they burned under the broiler - I would say if you are going to add "decorative" pecans do it just after you pull the pie from the broiler while the sugar is still soft. Read More
(13)
Rating: 5 stars
11/29/2004
This is absolutely the BEST sweet potato pie I've ever had!!! I did reduce the brownsugar in the topping to 1/3 cup and it was just perfect. Everyone loved it at thanksgiving and is already requesting I bake it for Christmas too. Read More
(11)
Rating: 5 stars
12/06/2010
This was UNBELIEVABLE! I added bourbon to the topping the first time and the second time I made it added dark rum to the topping. This is definitely going to become a turkey day staple! Read More
(8)
Rating: 3 stars
02/16/2016
very sweet Read More