Autumn Recipe - Sweet Potato Pecan Pie with Olive Oil Crust

Rancho AyO Sweet Potato Pecan Pie with Olive Oil Crust 


Makes 1 pie
Preheat oven to 325 degrees


For the crust:
1/3 Cup olive oil
1/4 Cup water
1 Cup unbleached flour
2 tsp. baking powder
1/2 tsp. salt

Place oil and water in a medium saucepan and bring to a boil.  Add your combined dry ingredients and stir quickly until a ball of dough is made.  Place in a pie pan and press.

Sweet Potato Filling:
1 large sweet potato (enough for one cup) cube, place in Pyrex with a little water, cook until fork                     tender; 
1/4 Cup packed light brown sugar
2 Tbsp. sugar
1 small egg, beaten
1 tsp. heavy cream
1 Tbsp. unsalted butter
1 Tbsp.vanilla
1/4 tsp. salt
1/2 to 1 tsp. ground cinnamon (to taste)
1/2 to 1 tsp. ground allspice (to taste)
1/2 to 1 tsp. ground nutmeg

Combine all ingredients in a mixing bow.  Beat on medium speed untill batter is smooth.  Set aside;

Pecan Pie Syrup:
3/4 Cup brown sugar
3/4 Cup dark corn syrup
2 small eggs, beaten
1 1/2 Tbsp. melted butter (salted)
2 Tbsp. of Bourbon (we like Maker's Mark)
pinch of salt
pinch of ground cinnamon
pinch of ground nutmeg
pinch of ground allspice
1 Cup of pecans, chopped

Combine all ingredients except pecans, in a mixing bowl.  Thoroughly on slow speed of electric mixer until the syrup is opaque, about two minutes.  Stir in pecans.

To Assemble:
Spoon in sweet potato filling evenly into pie pan.  Pour in pecan syrup on top.

Bake at 325 for 1 3/4 hours.

We serve with fresh, homemade whipped cream flavored with brandy.






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