Tuesday's Tar theme

[Beach Runner]

I love this pie! Can't wait to make it for Thanksgiving.

 

[kathydwells]

I love this pie! Can't wait to make it for Thanksgiving.

Recipe please. ;-)

 

[Beach Runner]

Recipe please. ;-)

Now that I've given you the recipe, let's be nice to each other this Saturday (and Sunday).
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Paul Prudhomme’s Sweet Potato- Pecan Pie

I always make this for Thanksgiving dinner. It is worth the effort, especially the Chantilly cream.

DOUGH:
3 tablespoons unsalted butter, softened
2 tablespoons sugar
1/4 teaspoon salt
1/2 egg, beaten until frothy (reserve the other half)
2 tablespoons cold milk
1 cup flour

SWEET POTATO FILLING:
1 large sweet potato (enough for 1 cup cooked pulp), baked
1/4 cup packed light brown sugar
2 tablespoons sugar
1/2 egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

PECAN PIE SYRUP:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 cup pecan pieces or halves

CHANTILLY CREAM:
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream

FOR THE DOUGH: With an electric mixer, beat butter, sugar, and salt on high speed until creamy. Add egg and beat 30 seconds. Add milk and beat on high speed for 2 minutes. Add flour and beat on medium speed 5 seconds, then on high speed until blended (about 5 seconds). Shape dough into a patty, lightly dust it with flour, cover with plastic wrap, and refrigerate for at least 1 hour. Roll out dough on a lightly floured surface and place in 9-inch cake pan.
FOR THE SWEET POTATO FILLING: Combine all ingredients. Beat with a mixer on medium speed until smooth, about 2 to 3 minutes.
FOR THE PECAN PIE SYRUP: Combine all ingredients except pecans. Beat with a mixer on slow speed until syrup is opaque, about 1 minutes. Stir in pecans.
FOR THE CHANTILLY CREAM: Combine cream, vanilla, brandy, and Grand Marnier, and beat with a mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium speed until soft peaks form, about 3 minutes.
TO ASSEMBLE: Spoon sweet potato filling evenly into a dough-lined 9-inch cake pan. Pour pecan pie syrup on top. Bake at 325 degrees until a knife inserted in the center comes out clean (about 1 3/4 hours). To serve, place a slice of pie on top of a dollop of Chantilly cream. Serves 8.