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Sweet Potato Custard Pie (International) — Recipe | Foodgeist

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Sweet Potato Custard Pie

🍰dessert·Internationalmedium

Sweet Potato Custard Pie

Name: Sweet Potato Custard Pie
Cuisine: International
Ingredients: 1/4 cup butter or margarine, softened; 1 cup sugar; 1/4 teaspoon salt; 3 eggs, separated; 3 tablespoons lemon juice; 1 tablespoon grated orange rind; 1/2 teaspoon ground nutmeg; 3 large sweet potatoes, cooked and mashed; 1 cup half-and-half; 1 unbaked (9-inch) pastry shell; 1/4 cup butter or margarine, melted; 1/4 cup firmly packed dark brown sugar; 3/4 cup chopped pecans

Ingredients

1/4 cup butter or margarine, softened

1 cup sugar

1/4 teaspoon salt

3 eggs, separated

3 tablespoons lemon juice

1 tablespoon grated orange rind

1/2 teaspoon ground nutmeg

3 large sweet potatoes, cooked and mashed

1 cup half-and-half

1 unbaked (9-inch) pastry shell

1/4 cup butter or margarine, melted

1/4 cup firmly packed dark brown sugar

3/4 cup chopped pecans

Method

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1.
Combine 1/4 cup butter, 1 cup sugar, salt, and egg yolks in a large mixing bowl; beat well. Add lemon juice, orange rind, nutmeg, potatoes, and half-and-half; beat until well blended. Beat egg whites (at room temperature) until stiff peaks form. Fold into sweet potato mixture. Pour filling into pastry shell. Combine 1/4 cup melted butter, brown sugar, and pecans; mix well. Sprinkle pecan mixture evenly over top of filling. Bake at 425° for 10 minutes. Reduce heat to 350°; bake an additional 30 minutes or until a knife inserted in center comes out clean. Cool before serving.