Sweet Potato Pie with Gooey Pecan Topping
Serves: Makes 1 (9-inch) deep-dish pie
 
Ingredients
  • Basic Pie Dough (recipe follows)
  • 2 cups mashed cooked sweet potato (about 2 large potatoes)
  • 1 cup evaporated milk
  • ⅓ cup firmly packed light brown sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons unsulphured molasses
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon orange zest
  • Gooey Pecan Topping (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll Basic Pie Dough into a 12-inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  3. Bake until light golden, about 15 minutes. Carefully remove paper and weights. Let cool completely. Leave oven on.
  4. In a large bowl, whisk together sweet potato, evaporated milk, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest until well combined. Pour mixture into prepared crust.
  5. Bake just until center is set, 30 to 40 minutes, covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
  6. Spread hot Gooey Pecan Topping onto pie. Refrigerate for at least 4 hours before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-potato-pie-gooey-pecan-topping/