Sweet Potato Pie with Macadamia Praline

Down-home sweet potato pie gets a sophisticated macadamia topping that turns a scrumptious pie into something spectacular.

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Servings 8

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( 3 ) Ratings

3 Ratings

5 Stars 25%

4 Stars

3 Stars

2 Stars 50%

1 Stars

Member Reviews ( 1 )

92d01116-7163-448f-a8d1-513d1f6c02f4

ingredients 16
Prep Time 25 min
Total Time 2 hr 25 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3/4: cup granulated sugar

1: teaspoon ground cinnamon

1/2: teaspoon ground ginger

1/2: teaspoon ground nutmeg

1/4: teaspoon salt

1: teaspoon vanilla

1: can (23 oz) sweet potatoes in syrup, drained and mashed (about 2 cups)

1: can (12 oz) evaporated milk

2: eggs, beaten

Topping

3: tablespoons packed brown sugar

3: tablespoons corn syrup

1: tablespoon butter or margarine

1/2: teaspoon vanilla

1: jar (3 1/2 oz) macadamia nuts, coarsely chopped, or 3/4 cup coarsely chopped pecans

1: cup crème fraîche or whipped cream

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Directions

1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2 In large bowl, mix filling ingredients. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 25 minutes longer. Meanwhile (during last 5 minutes of bake time), in 1-quart saucepan, mix brown sugar, corn syrup and butter. Heat to boiling over low heat. Reduce heat; simmer 2 minutes. Remove from heat; stir in vanilla. Sprinkle nuts evenly over pie; drizzle with topping mixture.
3 Bake 20 to 30 minutes longer or until knife inserted in center comes out clean. (Place foil or cookie sheet on lowest oven rack during baking to guard against spillage.) Cover crust edge with strips of foil during last 10 minutes of baking to prevent excessive browning. Cool 1 hour. Garnish with crème fraîche. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Try unsalted cashews or peanuts as a substitute for the macadamia nuts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 310mg; 310%;
Total Carbohydrate: 66g; 66%
(Dietary Fiber 3g 3% Sugars 45g 45% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 130%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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FL Bill

report Posted Nov. 24, 2007 11:40 PM

While this pie LOOKED excellent it really was not that tasteful. Maybe my wife botched the reciped, but I doubt it. It sure did look and smell good though. :(