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Recipe for :

Sweet Potato Pecan Pie

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This is a Paul Prudhomme recipe which is absolutely sinful. I had this at his restaurant a couple of years ago".


3 Tblsp. unsalted butter, softened
Tblsp. sugar
1/4 tsp. salt
1/2 of a whole egg, vigorously beaten until frothy (reserve the other half for the sweet potato filling)
2 Tblsp. cold milk
1 cup all purpose flour

Sweet Potato Filling:
2 - 3 sweet potatoes (or enough to yield 1 cup cooked pulp), baked
1/4 cup packed light brown sugar
2 Tblsp. sugar
1/2 egg, vigorously beaten until frothy (reserved from above)
1 Tblsp. heavy cream
1 Tblsp. unsalted butter, softened
1 Tblsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg

Pecan Pie Syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 Tblsp. unsalted butter, melted
2 tsp. vanilla extract
Pinch of slat
Pinch of ground cinnamon
3/4 cup fresh pecan pieces or halves

Chantilly Cream:
2/3 cup heavy cream
1 tsp. vanilla extract
1 tsp. brandy
1 tsp. Grand Marnier
1/4 cup sugar
2 Tblsp. dairy sour cream


Refrigerate a medium size bowl and beaters until very cold. Cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat (overbeating will make the cream grainy, which is the first step leading to butter. Once grainy you can't return it to its former consistency, but if this ever happens, enjoy it on toast and start over).

For the Dough:
Place the softened butter, sugar and salt in the bowl of an electric mixer, beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough). Remove the dough from the bowl and shape into a 5-inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated).

On a lightly floured surface, roll out dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8-inch round cake pan (1 1/2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of the pan; press firmly in place. Trim edges. Refrigerate 15 minutes.

For the sweet potato filling:
Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 - 3 minutes. Do not overbeat. Set aside.

For the pecan pie syrup:
Combine all ingredients except the pecans in a mixing bowl. Mix thoroughly on low speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.

To Assemble :
Spoon the sweet potato filing evenly into the dough lined cake pan. Pour the pecan syrup on top. Bake in a 325º oven until a knife inserted in the center comes out clean, about 1 3/4 hours.

Note: (The pecans will rise to the top of the pie during baking).

Cool and serve with Chantilly Cream above. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left, refrigerate).

Makes One 8-Inch Pie

Shirley Cline