Ingredients
3 - large eggs, beaten
3/4 - cup granulated sugar
4 - tablespoons butter, softened
1/2 - teaspoon salt
1 - teaspoon vanilla extract
1/2 - cup light corn syrup
1/2 - cup honey
1 1/2 - cups chopped pecans
1 - 9 inch store bought deep dish pie crust, unbaked or homemade
Directions
Preheat oven to 350 degrees. Beat the eggs with an electric mixer until fluffy (about 8 minutes).
In a separate large mixing bowl stir together the sugar, salt, butter, vanilla and syrups. Gently fold in the eggs. Gently fold in the pecans.
Pour filling into the pie crust and place pie on a baking sheet. Bake for 40-50 minutes , until the filling is almost set (You still want the filling to jiggle just a bit in the center) because the pie will continue to set up as it cools.
Let pie cool completely before cutting. Pecan Pies are best made the morning of or a day before you want to serve them (to give them time to set up completely).
Ingredients
1 unbaked deep dish pie shell
2 cups mashed sweet potatoes
1/4 cup butter or 1/2 stick, melted
1 14 oz. can of sweetened condensed milk
1/4 cup brown sugar
1 tsp. vanilla flavoring or 1 Tbs. of good Kentucky bourbon
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 eggs, separated
1 tsp. baking powder
1 Tbs. sugar
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, mix the mashed sweet potatoes which you can cook from fresh sweet potatoes or you can even use canned sweet potatoes that have been drained. When you mash the potatoes, if there are any fibers or stringiness to them, pick that out. Sometimes they do have stringy pieces in them. With an electric mixer, blend the potatoes, butter, sweetened condensed milk, brown sugar, vanilla or bourbon, cinnamon, pumpkin pie spice and salt.
Separate the eggs, blend the yolks into the sweet potato mixture. Place the whites in a clean dry bowl.
Beat egg whites with the baking powder and the 1 Tbs. sugar until peaks form. Be sure your beaters are clean and dry before you start this or the whites won't whip up. Gently fold the egg whites into the sweet potato mixture with a mixing spoon. Don't do this with the mixer because it will break the whites. Just fold them in until blended.
Place the pie shell on a cookie sheet and then fill it with the sweet potato filling. Don't over fill the shell or it will rise over the sides. See how full this shell is, that's too full...lol. I had to take some of it out. Because of the whipped egg whites with the baking powder in them, the filling does rise up while it's baking so leave a little room to rise...not much, but fill it to just below the rim of the crust.
If it does bake over, the cookie sheet will catch it and as the pie cools it settles back down and the custard does tighten up some, so don't worry too much about it. If you have extra filling just put it in a small ramekin and bake it as a little extra treat for the cook. You deserve it and can test the final product without cutting the pie! Place in oven and bake for approximately 45 - 50 minutes. Don't let it get too brown on top. Remove and let cool on the counter. Serve with a nice dollop of whipped cream!
