Recipe: Appetizing East Texas Pecan Sweet Potato Pie

East Texas Pecan Sweet Potato Pie.

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Ingredients of East Texas Pecan Sweet Potato Pie

1. Prepare 1 of preheat oven to 350 degrees.
2. Prepare 1 of frozen 9" deep dish prepared pie shell.
3. It's 2 cup of mashed sweet potato @ room temperature (about 2-3 medium size).
4. You need 1/4 cup of melted unsalted butter.
5. You need 2 of large eggs.
6. It's 1/3 cup of roughly chopped toasted pecan pieces.
7. You need 1/2 cup of granulated sugar.
8. It's 1/2 cup of dark brown sugar.
9. You need 2 tbsp of all purpose flour.
10. Prepare 3/4 cup of half n half cream.
11. Prepare 2 tsp of vanilla extract.
12. You need 3/4 tsp of ground cinnamon.
13. You need 1/2 tsp of ground nutmeg.
14. Prepare 1/2 tsp of table salt.

East Texas Pecan Sweet Potato Pie step by step

1. Toast pecan pieces in a pan over medium heat, until you can smell them. Roughly 3-5 minutes. Set aside..
2. Cream mashed sweet potato, melted butter and eggs together until very smooth. I use a stand mixer..
3. Add all remaining ingredients including toasted chopped pecans and blend together until mixture is very smooth..
4. 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..
5. 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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