Sweet Potato Pie with Three-Nut Topping

1 servings

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Sweet Potato Pie with Three-Nut Topping Ingredients

CRUST	1/2 c Firmly packed dark brown
1/3 c Walnuts; toasted	2 tb Honey
1/3 c Hazelnuts; toasted	1 ts Pumpkin pie spice
1/3 c Almonds; toasted	1/2 c Whipping cream
1 c Graham cracker crumbs	TOPPING
1/4 c Firmly packed dark brown	1/4 c Unsalted butter; (1/2 stick)
1/2 ts Pumpkin pie spice	1/4 c Firmly packed dark brown
5 tb Unsalted butter; melted	2 tb Honey
FILLING	1/3 c Whole almonds; toasted
18 oz Sweet potatoes	1/3 c Whole hazelnuts; toasted
3 lg Eggs	1/3 c Walnuts; toasted
3 tb Butter

Instructions for Sweet Potato Pie with Three-Nut Topping

For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside. For Filling: Preheat oven to 350F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth. Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes. Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely. Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely. Serves 8. Bon Appetit November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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