Ingredients
8
8 servings
- •1 (9 inch) unbaked pie crust
- •2 tablespoons unsalted butter, melted
- •1 cup cooked and mashed sweet potatoes
- •2 eggs, beaten
- •0.75 cup light brown sugar
- •0.5 teaspoon ground ginger
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon freshly grated nutmeg
- •1 teaspoon vanilla extract
- •0.5 teaspoon salt
- •0.5 cup dark corn syrup
- •1 cup evaporated milk
- •1.5 cups chopped pecans
- •2 cups heavy whipping cream
- •3 tablespoons confectioners' sugar
- •0.25 cup hazelnut liqueur
- •0.25 cup pecan halves
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
- Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
- Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
- Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
Nutritional Facts
Per 8 servings
- Calories: 772
- Carbohydrate: 67g
- Fat: 53g
- Fiber: 4g
- Protein: 9g
- Sugar: 38g
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