Sweet Potato Pie with Maple Pecan Topping

Blogger Paula Jones of bell’alimento shares a fall pie recipe for Sweet Potato Pie.

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Servings 8

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ingredients 11
Prep Time 40 min
Total Time 2 hr 40 min

Ingredients

1/4: cup butter, melted

1: cup packed brown sugar

1/4: teaspoon salt

2: eggs, beaten

3: cups mashed cooked sweet potatoes

1: cup half-and-half

1: tablespoon lemon juice

1/4: teaspoon ground nutmeg

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

1: cup pecan halves

1: tablespoon real maple or maple-flavored syrup

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Directions

1 Heat oven to 350°F.
2 In large bowl, stir butter, brown sugar, salt and eggs with whisk until combined. Add sweet potatoes, half-and-half, lemon juice and nutmeg; mix until well combined.
3 Place pie crust in 9-inch pie pan as directed on box for One-Crust Filled Pie. Pour sweet potato mixture into crust.
4 Bake 55 to 60 minutes or until knife inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
5 Before serving, in small bowl, mix pecans and maple syrup until pecans are coated. Pour mixture on top of cooled pie. Store in refrigerator.