Sweet Potato Pecan Pie

K-Paul's Louisiana Kitchen (Chef Paul Prudhomme)

Dough:
2 Tbs. sugar
3 Tbs. softened unsalted butter
¼ tsp. salt
2 Tbs. cold milk
1 cup all-purpose flour
½ egg, vigorously beaten until frothy (reserve the other half for the sweet potato filling)

Sweet Potato Syrup:
2 Tbs. sugar
1 Tbs. heavy cream
¼ tsp. salt
¼ tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
2-3 sweet potatoes (or enough to yield 1 cup cooked pulp), baked
¼ cup packed light brown sugar
½ egg, vigorously beaten until frothy
1 Tbs. softened unsalted butter
1 Tbs. Ronald Reginald's Pure Vanilla Extract or 1 ½ tsp. Ronald Reginald's Vanilla Bean Marinade^®

Pecan Pie Syrup:
¾ cup sugar
¾ cup dark corn syrup
2 eggs
1 ½ Tbs. unsalted butter, melted
pinch of salt
pinch of ground cinnamon
¾ cup pecan pieces or halves Chantilly Cream (recipe follows)
2 tsp. Ronald Reginald's Pure Vanilla Extract or 1 tsp. Ronald Reginald's Vanilla Bean Marinade^®

For the dough: place the softened butter, sugar, and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (over-mixing will produce a tough dough). Remove the dough from the bowl and shape into a 5-inch patty about ½ inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.) On a lightly floured surface, roll out dough to a thickness of 1/8 to ¼ inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8-inch round cake pan so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.

For the sweet potato filling: combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat.

For the pecan pie syrup: combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly with an electric mixer on slow speed until the syrup is opaque, about 1 minute; stir in pecans and set aside.

To assemble: spoon the sweet potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 ¾ hours. (Note: The pecans will rise to the top of the pie during baking.)

Cool and serve topped with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event that any is left) refrigerate.

Back to Recipe List