Sweet Potato Pecan Streusel Pie

 

The only pie you'll need on your Thanksgiving dessert table, delicious Pumpkin pie with dark brown sugar topped with a Rich Pecan Streusel topping. Who says you need to choose pumpkin OR pecan pie?

 

This is recipe is a twist on the traditional sweet potato pie, using staple ingredients found in a Southern pantry with a German flair in having a  a rich streusel topping.

Serves 6 to 8

Ingredients:

One 9-inch commercially prepared pie crust (See Cook’s Note)

For the Sweet Potato Puree:
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon salt
3/4 cups milk
6 tablespoons unsalted butter

For the Pie Filling:
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
A pinch of cayenne pepper
15 ounces sweet potato puree
12 evaporated milk
2 large eggs

For the Streusel:
1/2 cup firmly packed dark brown sugar
1/2 cup old fashioned oats
3/4 cup chopped pecans
1/4 cup all purpose flour
1/4 cup butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Whipped Cream, for serving

Directions:

Preheat oven to 375°F.

Place the crust in a baking dish and prick with a fork. Line the  pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Partially  blind bake the pie crust, until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside.

For the sweet potatoes, place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water does not completely evaporate.Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, gradually add the milk then butter. Process until silken. Note: the puree can be made up to 2 days ahead and stored in the refrigerator in an airtight container.

To a large bowl, add   thee sugar, light brown sugar,  flour, cinnamon,  vanilla extract, cinnamon, nutmeg, salt and cayenne pepper. Add the sweet potato puree, evaporated milk, and eggs. Stir to combine and set aside.

To make the streusel, combine dark brown sugar, old fashioned oats, chopped pecans, flour, butter, cinnamon, teaspoon nutmeg in a large bowl.

Add the pie filling to the prepared crust. Add the pecan streusel evenly over the pie filling.

Place the pie in the oven and bake for 60  minutes until the middle of the pie is set or a knife inserted in the center comes out clean . Allow the pie to cool before serving with whip cream.

 

Cook’s Notes:

There is nothing like a homemade pie crust. If you have the time, here is a simple recipe for a for single-crust pie  pastry (9 inches): Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.