December 23rd, 2012
Still looking for a Christmas pie? Look no further than this Sweet Potato Pie with Ginger Pecan Crumble.
Clearly, I’ve been in the mood for crumbs and crumble. First is was a Chocolate Crumb Pear Pie and now this. I may have a problem, but I’m not complaining. If you’re not either, then start roasting potatoes, baby, because this pie needs to be part of your holiday dinner.
Your holidays have already passed? I suggest that you get roasting anyway. As much as you think you won’t fall prey to the annual healthier-eating-in-the-new-year fad, chances are you won’t be baking deliciously decadent pies next week. And oh what a shame if you miss out.
A luscious, silky filling of roasted sweet potato covered with a ginger spiked cinnamon crumb, this pie is like pumpkin pie on flavor crack.
Sweet Potato Pie with Ginger Pecan Crumble
(can be shared with kids 12+ mos)*
Makes one 9″ pie
Simple, perfect pie dough, enough for one 9″ single-crust pie (1/2 the recipe)
10 ounces evaporated milk
4 tablespoons (1/2 stick) unsalted butter
3/4 cup brown sugar
1/4 cup sugar
2 cups very smooth roasted sweet potato puree (made by pureeing 4 large roasted sweet potatoes in a food processor until smooth)
1 tablespoon vanilla
1 teaspoon lemon zest
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg, preferably freshly grated
1/4 teaspoon ground coriander
Ginger Pecan Crumble
8 tablespoons (1 stick) unsalted butter, melted
1 cup all purpose flour
1 cup light brown sugar
2/3 cup whole, toasted pecans, finely chopped (makes about 1/2 cup finely chopped pecans)
1 1/2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1. Preheat oven to 375. Remove pie dough from the fridge (if using dough that has thawed on the counter, be sure to refrigerate it so that it’s cold and firm before using) and place on a lightly floured surface. Lightly flour your rolling pin and roll the dough into a 13″ round with even thickness throughout, turning, flipping and lightly flouring the dough as necessary as you go. Carefully fold dough into quarters to transfer it to a 9″ pie plate. Unfold and gently ease the dough into the pie plate and up the sides. Trim excess with kitchen shears or a paring knife. Set aside in fridge.
2. In a medium pot set over low heat, combine evaporated milk, butter and both sugars. Cook, whisking all the while, until the butter and sugars melt and a smooth mixture just begins to bubble. Take off heat and allow mixture to cool in the pot.
3. In a large bowl, whisk together sweet potato puree, eggs, vanilla, zest and all of the spices with an electric mixer set on low speed. Add cooled evaporated milk mixture and continue mixing until all ingredients are well combined. Set filling aside.
4. Make ginger pecan crumble: Add all ingredients to a medium bowl and, using your hands, work the ingredients to combine and crumbs form. Pinch some of the crumbs together to form bigger crumbs.
5. Pour filling into chilled, prepped crust. Bake for 30 minutes. Remove pie from oven and top with crumble; return to oven and finish baking for 15-20 minutes until crumble and crust turn golden brown. If at any point the crust begins browning too much before the pie is done, carefully cover the crust with aluminum foil for the remainder of the baking time. Remove from oven and allow to cool for at least 30 minutes before serving.
*Note: While there is nothing in this that is unsafe for younger eaters, I recommend this for eaters 12+ months due to the high sugar content. No matter how old your eaters (especially if you share some of this with your wee ones as a holiday treat), be sure to serve an age appropriate portion. A little of this sweet treat goes a long way!