Hello, I am Elise. Today, I will show you a way to prepare east texas pecan sweet potato pie recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
East Texas Pecan Sweet Potato Pie Recipe
East Texas Pecan Sweet Potato Pie is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. East Texas Pecan Sweet Potato Pie is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have east texas pecan sweet potato pie using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make East Texas Pecan Sweet Potato Pie:
- Prepare 1 preheat oven to 350 degrees
- Get 1 frozen 9 deep dish prepared pie shell
- Prepare 2 cup mashed sweet potato @ room temperature (about 2-3 medium size)
- Make ready 1/4 cup melted unsalted butter
- Take 2 large eggs
- Make ready 1/3 cup roughly chopped toasted pecan pieces
- Get 1/2 cup granulated sugar
- Prepare 1/2 cup dark brown sugar
- Make ready 2 tbsp all purpose flour
- Make ready 3/4 cup half n half cream
- Make ready 2 tsp vanilla extract
- Prepare 3/4 tsp ground cinnamon
- Prepare 1/2 tsp ground nutmeg
- Get 1/2 tsp table salt
Instructions to make East Texas Pecan Sweet Potato Pie:
- Toast pecan pieces in a pan over medium heat, until you can smell them. Roughly 3-5 minutes. Set aside.
- Cream mashed sweet potato, melted butter and eggs together until very smooth. I use a stand mixer.
- Add all remaining ingredients including toasted chopped pecans and blend together until mixture is very smooth.
- Pour into frozen pie shell and bake at 350 for approximately 50-60 minutes until pie custard is set. Pie will be done when a wooden toothpick comes out clean when inserted.
- You can boil your sweet potatoes or even use canned. I prefer fresh baked sweet potatoes. I like to serve this pie well chilled and keep it stored in the refrigerator. Garnish with whipped cream and toasted pecan pieces. Enjoy!!
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