Rustic Southern Sweet Potato Pie with Maple Pecan Crust
A delightful twist on the classic Southern dessert, this Rustic Southern Sweet Potato Pie features a buttery maple pecan crust, perfectly spiced filling, and an irresistible aroma. Perfect for fall gatherings and Thanksgiving tables.
Prep time: 30 minutesCook time: 1 hourServes: 8
Ingredients
1 1/2 cups all-purpose flour
1/2 cup pecans, finely chopped
1/2 cup cold unsalted butter, cubed
1/4 cup pure maple syrup
1/4 tsp salt
2 large eggs
2 cups cooked and mashed sweet potatoes
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine flour, pecans, and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
3. Add maple syrup and pulse until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Roll out dough on a floured surface to fit a 9-inch pie pan. Press dough into the pan, trim excess, and refrigerate for another 15 minutes.
5. In a large bowl, whisk eggs and both sugars until combined.
6. Stir in mashed sweet potatoes, melted butter, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
7. Pour filling into the prepared crust. Smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
9. Allow the pie to cool completely before slicing and serving.
Storage
Store covered in the refrigerator for up to 4 days.
Reheating
Reheat individual slices in the microwave for about 20-30 seconds or warm the entire pie in a preheated oven at 300°F (150°C) for about 15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.