Rustic Southern Sweet Potato Pie with Maple Pecan Crust

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
Be the First to Review!

This Rustic Southern Sweet Potato Pie with Maple Pecan Crust combines a creamy, spiced filling with a unique crust that elevates it above your typical pie. It's the perfect treat for a cozy autumn day or a holiday gathering.

Ingredients for Rustic Southern Sweet Potato Pie with Maple Pecan Crust

All-purpose flour forms the base of our crust, while pecans add texture and a nutty flavor. Cold unsalted butter ensures the crust is flaky. A touch of maple syrup sweetens the crust naturally. The sweet potatoes provide the pie with its creamy consistency and natural sweetness, balanced by granulated sugar and brown sugar. Evaporated milk adds richness to the filling, while vanilla extract enhances the overall flavor. Spices like cinnamon, nutmeg, and ginger bring warmth, and a pinch of salt ties all the flavors together.

Tips & Tricks

  • Toasting the pecans before adding them to the crust enhances their flavor.
  • For a smooth filling, ensure the sweet potatoes are thoroughly mashed and free of lumps.
  • You can make the crust a day ahead to save time on the day of baking.

Serving Suggestions

This pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle some extra cinnamon on top before serving. It's also delightful with a cup of spiced tea or mulled wine.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, just make sure they're drained and mashed well.
How do I store leftovers?
Store any leftovers in the refrigerator for up to 3 days, covered to prevent drying out.

Rustic Southern Sweet Potato Pie with Maple Pecan Crust Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures that it's ready when your pie is assembled. Begin by making the crust. In a food processor, combine the flour, pecans, and salt. Add the cold butter cubes, pulsing until the mixture looks like coarse crumbs. You'll notice the butter is evenly distributed at this stage.

Next, pour in the maple syrup and pulse until it starts to form a dough. Shape this dough into a disk, wrap it in plastic, and let it chill in the fridge for about 30 minutes. This resting time helps the butter firm up, leading to a flakier crust.

Once chilled, roll out the dough on a floured surface to fit a 9-inch pie pan. Carefully press the dough into the pan, trimming any excess around the edges. Pop it back into the fridge for another 15 minutes to keep it firm.

While the crust is chilling, prep the filling. In a large bowl, whisk together the eggs and both sugars until they're well combined. Stir in the mashed sweet potatoes, melted butter, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until you have a smooth, creamy filling.

Pour the filling into your prepared crust, smoothing the top with a spatula to ensure even baking. Bake in your preheated oven for 50-60 minutes. You'll know it's ready when the center sets and a knife inserted comes out clean.

Let the pie cool completely before slicing. This resting time allows the flavors to meld and makes slicing easier.

Why You'll Love This Recipe

  • The pecan and maple syrup crust adds a delightful crunch and flavor.
  • Warm spices like cinnamon, nutmeg, and ginger create a comforting aroma.
  • Using sweet potatoes makes the pie naturally sweet and creamy.
  • It's a show-stopper on the dessert table with its rustic look.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!