Rating: 5 stars 4.8
25 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a sumptuous sweet potato pie with a graham cracker crust and crunchy sweet pecan topping. It makes an excellent Fall dessert.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth. Add sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and egg; mix well. Pour into crust.

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  • Bake 20 minutes. Meanwhile, prepare Pecan Topping, (recipe below).

  • Remove pie from oven; reduce oven to 350 degrees F. Spoon Pecan Topping on pie.

  • Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Store leftovers covered in refrigerator.

  • Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in pecans.

Nutrition Facts

614 calories; protein 6.8g; carbohydrates 55.1g; fat 29.8g; cholesterol 83.1mg; sodium 346.3mg. Full Nutrition
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