Sweet potato / praline pie recipes?

Sweet Potato Praline Pie





15.5-oz. can mashed yams


14-oz. can sweetened condensed milk


2 eggs


1 teaspoon cinnamon


陆 teaspoon nutmeg


陆 teaspoon ginger


陆 teaspoon salt


9-in. pastry shell, unbaked


陆 cup chopped pecans


3 tablespoon dark brown sugar


3 tablespoons whipping cream





Heat oven to 375 degrees. In large bowl, combine yams, condensed milk, eggs, spices and salt. Beat at medium speed until smooth. Pout into unbaked 9-inch pastry shell. Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly. Sprinkle chopped pecans on top of pie. Set aside.





In small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5 minutes. Spoon over pie. Serves 8.Sweet potato / praline pie recipes?
Here you go..


Enjoy


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Praline Pie





INGREDIENTS


2 cups chopped pecans


1 cup packed brown sugar


1 cup white sugar


1 cup heavy whipping cream


1 cup unsalted butter


1 (9 inch) deep dish pie crust





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C) Line a deep dish pie pan with pastry dough. Line dough with foil, fill with uncooked beans or something similar (this will keep the sides from falling as it bakes). Bake for 10 minutes. Remove from the oven.


Reduce oven temperature to 200 degrees F (95 degrees C).


In a large sauce pan, combine pecans, brown sugar, white sugar, cream and butter. Cook until it reaches 230 degrees F (110 degrees C) on a candy thermometer.


Remove foil and beans from pie shell. Pour praline mixture into pie shell.


Bake at 200 degrees F (95 degrees C) for 20 minutes. I cover the edges of the pie with aluminum foil so crust won't burn. Serve warm with whipped topping, if desired.








Sweet Potato Pie





INGREDIENTS


1 (1 pound) sweet potato


1/2 cup butter, softened


1 cup white sugar


1/2 cup milk


2 eggs


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cinnamon


1 teaspoon vanilla extract


1 (9 inch) unbaked pie crust





DIRECTIONS


Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.


Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.


Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Sweet potato / praline pie recipes?
When I make sweet potato pie, I just do it like pumpkin pie. Use cooked mashed sweet potato instead of the pumpkin.
New Orleans Praline Pie


1 Cup Chopped Pecans


2 Tbsp. soft butter or margarine


1 Tablespoon lemon juice


1 Cup Firmly Packed Brown Sugar, divided


2 Pkgs. (8 oz.) cream cheese, room temp.


1 9 Refrig. pie crust


1 Tsp. Brandy Extract


2 eggs


1 Tsp. Vanilla Extract


1 Cup Whipping Cream


In a small bowl mix together 3/4 cup pecans, the butter and 1/4 cup brown sugar. Place pie shell in 9脗鈥?pan and flute edges if desired. Spread pecan mixture evenly in bottom of pie shell. Bake in preheated 4250 oven for seven minutes. Remove and set aside. In electric mixer, beat together cream cheese, 1/2 cup brown sugar, eggs, lemon juice and extracts. Pour into pie shell over pecan mixture. Bake at 425 F for 25 minutes or until center of filling is set. Cool then chill in refrigerator for one hour. Meanwhile, whip cream in small bowl of electric mixer until stiff then whip in remaining 1/4 cup brown sugar. Spread whipped cream over top of cooled pie and sprinkle with remaining 1/4 cup pecans. Chill at least two hours longer


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Chocolate Praline Pie with Bourbon Whipped Cream Recipe





2 cups heavy cream


1/4 cup cornstarch, sifted


1/2 cup packed light brown sugar


1/2 cup Steen's 100 percent Pure Cane Syrup


1 cup semisweet chocolate, melted


1 cup crumbled Crunchy Pralines, recipe follows


1 (9-inch) Chocolate Graham Cracker Crust, baked and chilled, recipe follows


1 cup heavy cream


1 tablespoon confectioners' sugar


2 teaspoons bourbon or brandy





In a large saucepan, combine the cream, cornstarch, brown sugar, and cane syrup. Cook over medium-high heat, whisking, until a slightly thick custard forms, 10 to 12 minutes. Stir in the chocolate and mix well.


Remove from the heat and place a piece of waxed paper directly on top of the custard to prevent a film from forming and let cool.





Fold half of the crumbled pralines into the cooled custard, and then pour the mixture into the prepared shell. Sprinkle the remaining pralines on top. Cover tightly with plastic wrap and refrigerate for at least 4 hours.





In a medium bowl, beat the cream until thick and frothy. While beating, add the sugar and bourbon and beat until soft peaks form.





To serve, slice the pie into servings and top each with the bourbon whipped cream.








Crunchy Pralines:


1 pound light brown sugar (about 2 1/2 packed cups)


2 tablespoons butter


1/4 cup water


2 cups pecan pieces





Line a large baking sheet with waxed paper and set aside.


In a large saucepan, combine the brown sugar, butter, and water and cook over medium heat, stirring to dissolve the sugar, for 3 to 4 minutes. When the mixture begins to boil, add the pecans and continue to stir for about 5 minutes.





Remove from the heat and drop by the spoonful onto the waxed paper. Let cool and harden. Peel from the paper, using a thin knife as necessary.





Store in an airtight container at room temperature for up to 2 weeks.





Yield: about 2 dozen








Chocolate Graham Cracker Crust:


1 cup graham cracker crumbs


3/4 cup finely ground chocolate cookies


4 tablespoons unsalted butter, melted


2 tablespoons sugar


1 egg white, beaten





Preheat the oven to 375 degrees F.


In a large bowl, combine the graham cracker and cookie crumbs, butter, and sugar and blend with a mixer or by hand. Transfer to a 9-inch pie pan, pressing firmly into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.) Remove the 2nd pan and bake until the crust is golden, 10 to 15 minutes.





Cool completely on a wire rack. Brush the crust with the egg white to seal. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.





Yield: 1 (9-inch) crust


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Praline Cream Pie Recipe





1 1/2 cup graham cracker crumbs


1/2 cup crumbled pralines


1 stick butter, melted


Filling:


2 1/2 cup milk


3/4 cup sugar


1 teaspoon vanilla


1 tablespoon Steen's Pure Cane Syrup, plus 1 tablespoon for the whipped cream


5 egg yolks


1/2 cup cornstarch


1 cup crumbled pralines


1 cup heavy cream


3 tablespoons sugar


Garnish:


Chocolate sauce in a squeeze bottle


Fresh mint sprigs


Powdered sugar in a shaker





Preheat the oven to 400 degrees. In a 9-inch pie pan, combine the crumbs, pralines and butter together until the mixture is binded together. Spread and press the mixture evenly on the bottom and sides of the dish to make the crust. Bake for about 8 to 10 minutes, or until it is brown. Remove from the oven and cool completely. For the filling: In a non-reactive sauce pan, combine the milk, sugar, vanilla and syrup over medium heat. Stir slowly to dissolve the sugar and heat just long enough to scald the milk. Remove from the heat.


In a mixing bowl, combine the egg yolks with the cornstarch and mix well. Add 1/4 cup of the milk mixture at a time to the egg mixture, blending in between each addition, until all is combined. Pour the mixture into a saucepan and over medium heat, stir constantly for 1 to 2 minutes. Stir until smooth and thick. Remove from heat and put through a fine sieve to remove any lumps. Chill the filling in an ice bath until cold. Fold in the pralines and spread evenly into the pie crust. Refrigerate for 2 hours or until it sets. For the whipping cream: Using an electric mixer, whip the cream, sugar and syrup, until stiff peaks form Spread the cream evenly of the top of the pie. Slice a pie of the pie and place on the plate. Garnish with the pralines, chocolate sauce, powdered sugar and fresh mint springs.


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Southern Sweet Potato Pie:





2 cups sweet potatoes, mashed, cooked


3/4 cup sugar


2 tablespoons molasses


2 eggs


1 1/2 teaspoons nutmeg


1 teaspoon powdered ginger


1/2 teaspoon cinnamon


1 tablespoon orange zest


2 tablespoons butter, melted


1 1/2 cups milk, cream or evaporated milk





# Preheat oven to 450 degrees F.


# Line a pie pan with rolled out dough, prick all over with fork, then press a piece of heavy-duty foil directly into the pie shell.


# Bake for 6 minutes, remove foil and bake for 4 more minutes, until just beginning to brown.


# Combine the sweet potatoes and sugar in a large bowl, then beat in molasses and eggs.


# Add the spices and orange zest and stir well.


# Stir in melted butter and milk.


# Pour into pie shell.


# Bake for 15 minutes, then reduce heat to 300 degrees F and continue baking for 30-40 minutes, or until filling is firm around edges but center remains slightly soft and quivers when you move the pie


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Easy Sweet Potato Pie Recipe - Filling


2 large cooked sweet potatoes (oven roasted 425F 45mins or boiled till soft)


1 cup sugar


1/2 stick melted butter


2 eggs


1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon


1/4 teaspoon salt


1/4 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1 cup milk


1 -2 cups of Marshmallows


9-inch unbaked pie crust





Preheat the oven to 350 degrees F. Scrape off the cooked sweet potatoes into a large mixing bowl. For the Sweet Potato Pie Recipe filling, use an electric hand mixer and combine the potatoes, sugar, the butter, vanilla, salt, and spices. If Sweet potatoes are still hot from cooking, whip eggs in a separate bowl and slowy mix into the mixture. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature. Top with marshmallows and sprinkle with sugar. Broil sweet potato pie in oven to brown the top


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