Hi, I’m Laura. Today, we’re going to prepare east texas pecan sweet potato pie recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look 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 favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. East Texas Pecan Sweet Potato Pie is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have east texas pecan sweet potato pie using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make East Texas Pecan Sweet Potato Pie:
- Take 1 preheat oven to 350 degrees
- Get 1 frozen 9 deep dish prepared pie shell
- Make ready 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
- Prepare 1/2 cup granulated sugar
- Make ready 1/2 cup dark brown sugar
- Take 2 tbsp all purpose flour
- Make ready 3/4 cup half n half cream
- Get 2 tsp vanilla extract
- Prepare 3/4 tsp ground cinnamon
- Take 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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