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Mixed Berries Pavlova Pie Cake

Sweet Potato-pecan Pie

Ingredients & Directions


1 Recipe flaky pie pastry *

FILLING
2 tb Butter, unsalted
1 c Sweet potato; cooked &
-mashed
2 Egg; slightly beaten
3/4 c Sugar, brown
1/2 ts Ginger, ground

TOPPING
1 pt Whipping cream
3 tb Sugar, confectioners
1/2 ts Cinnamon, ground
1/2 ts Nutmeg, grated
1 ts Vanilla extract
1/2 ts Salt
1/2 c Corn syrup, dark
1 c Evaporated milk
1 1/2 c Pecans; coarsely chopped
1/4 c Praline liqueur *OR*
Pecan halves; soaked in
-Frangelico

TO PREPARE PASTRY: Prepare pastry and chill as directed in following
recipe. Preheat oven to 375F. On a lightly floured surface, roll out
chilled pastry into a 1/16-inch-thick circle. Gently roll pastry around
rolling pin; unroll into a 9-inch pie pan. Gently ease pastry into bottom
of pan; pat against side. Do not stretch pastry. Trim off and discard
excess pastry. Flute edges, if desired, Refrigerate until ready to bake.

TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes. Add
all remaining ingredients except pecans; blend well.

TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
sprinkle chopped pecans evenly over top. Bake in preheated oven until
filling is set and a knife inserted into center comes out clean, 40 to 45
minutes. Cool in pan on a rack to room temperature before slicing. Prepare
topping. To serve, top with topping. Top with pecan halves. Makes 8
servings.

TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large
bowl. Beat with an electric mixer until large, soft peaks form.
Refrigerate, covered, until ready to serve.

From

Yields
8 Servings

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