I’m sure I’ve told you how a friend of mine has a pie contest every year for her husband’s birthday. It’s so much fun and she makes up actual medals, which satisfies my need to win at everything.
This baby brought me my third medal (let’s not mention that it’s a 3rd place one…) The best part was the graham cracker crust because it is prostitute easy to make!
This is a Frankenstein of a couple of different pie recipes I checked out for inspiration and the “New Orleans” part is basically me adding rum to the sweet potatoes and cayenne to the praline. Stereotypical, anyone?
About 15 graham crackers, finely crushed
¼ cup brown sugar (light or dark is fine)
1 stick unsalted butter, melted
Sweet Potato Pie Filling:
2 medium sweet potatoes (about 2 pounds total)
2 Tablespoons bourbon
1 stick butter
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 eggs, beaten
½ cup whipping cream
1/3 dark brown sugar, firmly packed
½ teaspoon vanilla
¼ teaspoon cayenne pepper
½ cup toasted pecans
Wrap your sweet potatoes tightly in aluminum foil and put in a 350 degree oven for about 20-25 minutes until they are super soft. Set aside and let them cool a little before you peel them.
Keep the oven at 350 for the rest of the recipe.
For the crust combine all three ingredients until thoroughly mixed. I find that a food processor is the easiest way to get a fine grind on the crackers, but feel free to beat the crap out of them with a rolling pin if you want. It should be moistened, but not super wet. Press the mixture into the sides of a 9” buttered pie plate, making sure make the sides an even thickness so it ends up pretty and your grandma compliments you on how it looks!
Make sure it is all even and there are no spots without the crust mixture and then bake the crust for about 10 minutes until it is golden brown.
Once the sweet potatoes are cooled, but still warm, peel them and mash them with a fork. Add butter, sweetened condensed milk, vanilla, spice and salt. Beat with a hand mixer, or a whisk if you’re hardcore like me, until the mixture in smooth. Mix in the beaten eggs.
Once thoroughly combined, pour the sweet potato pie filling into the crust and bake it for about 45-50 minutes. The pie is done when the filling is set – when you jiggle the pie, the middle should just slightly move, but should still look solid.
While the pie is baking, make your praline topping. Add all the ingredients, except for the pecans, in a small saucepan over medium-high heat. The sugar should dissolve and the mixture should boil for about 5-7 minutes to reduce. Stir it occasionally. Take it off the heat and stir in the toasted pecans. (I just dry toast the pecans in a small saucepan over medium heat just until I start the smell them.)
Once the pie is cooled, pour the praline topping over it and make it beautiful. You can serve this warm or chilled. Vanilla bean ice cream is a highly recommended accompaniment!