Hi, I’m Kate. Today, we’re going to make east texas pecan sweet potato pie recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
East Texas Pecan Sweet Potato Pie Recipe
East Texas Pecan Sweet Potato Pie is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. East Texas Pecan Sweet Potato Pie is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook east texas pecan sweet potato pie using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make East Texas Pecan Sweet Potato Pie:
- Take 1 preheat oven to 350 degrees
- Get 1 frozen 9 deep dish prepared pie shell
- Get 2 cup mashed sweet potato @ room temperature (about 2-3 medium size)
- Take 1/4 cup melted unsalted butter
- Take 2 large eggs
- Make ready 1/3 cup roughly chopped toasted pecan pieces
- Make ready 1/2 cup granulated sugar
- Prepare 1/2 cup dark brown sugar
- Take 2 tbsp all purpose flour
- Prepare 3/4 cup half n half cream
- Take 2 tsp vanilla extract
- Get 3/4 tsp ground cinnamon
- Take 1/2 tsp ground nutmeg
- Make ready 1/2 tsp table salt
Instructions to make East Texas Pecan Sweet Potato Pie:
- Toast pecan pieces in a pan over medium heat, until you can smell them. Roughly 3-5 minutes. Set aside.
- Cream mashed sweet potato, melted butter and eggs together until very smooth. I use a stand mixer.
- Add all remaining ingredients including toasted chopped pecans and blend together until mixture is very smooth.
- Pour into frozen pie shell and bake at 350 for approximately 50-60 minutes until pie custard is set. Pie will be done when a wooden toothpick comes out clean when inserted.
- You can boil your sweet potatoes or even use canned. I prefer fresh baked sweet potatoes. I like to serve this pie well chilled and keep it stored in the refrigerator. Garnish with whipped cream and toasted pecan pieces. Enjoy!!
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