Paul Prudhomme's Sweet Potato Pecan Pie

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Paul Prudhomme’s Sweet Potato Pecan Pie

Pastry:
3 tablespoons butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour

Filling:
1 cup cooked, mashed sweet potatoes
1 tablespoon butter
1/4 cup firmly packed light brown sugar
1 tablespoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon each nutmeg and allspice
1/4 teaspoon salt
1/2 beaten egg
2 tablespoons sugar
1 tablespoon heavy cream
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
3/4 cup dark corn syrup
1 1/2 tablespoons butter, melted
Pinch salt
Pinch cinnamon
2 teaspoons vanilla

Pastry (see recipe)

Chantilly cream (see note)
Pastry:

  1. Cream butter and sugar, until light and fluffy.

  2. Add egg and milk; beat about 2 minutes…

  3. Stir in flour to moisten ingredients. Refrigerate at least one hour.

  4. Roll out dough into 14-inch circle on lightly floured wax paper. Place in
    deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute
    edges.

Filling:

  1. Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar
    and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans.

  2. Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon
    and vanilla and beat well. Pour over pecans.

  3. Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of
    Chantilly Cream.

YIELD 1 nine-inch pie

NOTE: Chantilly cream: For each cup of cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.