Hello, I’m Laura. Today, I’m gonna show you how to prepare east texas pecan sweet potato pie recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. 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’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. East Texas Pecan Sweet Potato Pie is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have east texas pecan sweet potato pie using 14 ingredients and 5 steps. Here is how you can achieve it.
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
- Get 2 cup mashed sweet potato @ room temperature (about 2-3 medium size)
- Prepare 1/4 cup melted unsalted butter
- Make ready 2 large eggs
- Prepare 1/3 cup roughly chopped toasted pecan pieces
- Make ready 1/2 cup granulated sugar
- Take 1/2 cup dark brown sugar
- Make ready 2 tbsp all purpose flour
- Make ready 3/4 cup half n half cream
- Take 2 tsp vanilla extract
- Prepare 3/4 tsp ground cinnamon
- Take 1/2 tsp ground nutmeg
- Make ready 1/2 tsp table salt
Steps 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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