Sweet Potato Pecan Pie

Feb 26th, 2012 | By | Category: baking and desserts, blog, cook something
Sweet Potato Pie, by Chef Ernie Beasley

Sweet Potato Pie, by Chef Ernie Beasley

Chef Ernie Beasley at Le Cordon Bleu makes this pie developed by Paul Prudhomme when his wife is being nice to him. He replaces the original pie crust recipe with a common 3-2-1 pie crust, and sometimes adds a chocolate bottom.


  • 1 cup all purpose flour
  • 4 Tbsp cold vegetable shortening
  • 2 Tbsp chilled butter
  • 1/4 cup ice water

Measure flour and salt into medium bowl. Cut shortening and butter into small pieces. Cut fat into flour with a pastry blender or fingers until mixture resembles coarse corn meal with irregular pieces of fat.  Sprinkle in water a tablespoon at a time until it forms a moist, not wet, shaggy mass that holds together.

Roll into 1 ball. Cover in plastic wrap and let rest in refrigerator for 20 minutes.

On a lightly floured surface roll out dough to a thickness of 1/8 to 1/4 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 or glass pie 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.

Sweet Potato Filling

  • 2 to 3 sweet potatoes (or enough to yield 1 c. cooked pulp), baked
  • 1/4 c. packed, light brown sugar
  • 2 tbsp. sugar
  • 1/2 egg, vigorously beaten until frothy (reserved above)
  • 1 tbsp. heavy cream
  • 1 tbsp. unsalted butter, softened
  • 1 tbsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground nutmeg


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. Set aside.

Pecan Pie Syrup

  • 3/4 c. sugar
  • 3/4 c. dark corn syrup
  • 2 sm. eggs
  • 1 1/2 tbsp. unsalted butter, melted
  • 2 tsp. vanilla extract
  • Pinch of salt
  • Pinch of ground cinnamon
  • 3/4 c. pecan pieces or halves


For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer 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 3/4 hours. (Note: The pecans will rise to the top of the pie during baking.)

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