Yam Pecan Pie Recipe
Yam Pecan Pie Filling Ingredients
- 1 cup mashed sweet potatoes, cooked or canned
- 1/3 cup brown sugar
- 3/4 tsp. cinnamon
- 3/4 tsp. ginger
- 1/4 tsp. salt
- 3/4 cup scalded milk
- 2 eggs, well beaten
Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping. Continue baking for an additional 20 minutes. Serve with whipped cream when cool. Serves 6.
Crust
- 1 1/2 cups all purpose flour, sifted
- 1/2 tsp. salt
- 3 Tbsp. water
- 1/2 cup shortening
Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with fork until the dough comes together and can be shaped into a ball. Roll out crust 1/8-inch thick and line a 9-inch pie pan.
Yam Pecan Pie Topping
- 1/4 cup butter or margarine, softened
- 1/2 cup brown sugar
- 3/4 cup pecans, finely chopped
Combine ingredients. Sprinkle over pie.
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