| SWEET POTATO PECAN PIE |
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Makes One 10-inch Pie 8 ServingsCrust 1 -1/2 cups all-purpose flour 1/4 cup finely chopped pecans 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon allspice 3 tablespoons ice water 1/2 cup CRISCO all-vegetable shortening 2 teaspoons lemon juice Caramel Layer 1/2 cup SMUCKER'S Caramel Topping 1/2 cup chopped toasted pecans* Filling 2 cups cooked and chopped sweet potatoes 1/2 cup butter or margarine, softened 1/3 cup firmly packed brown sugar 1/3 cup granulated sugar 1 -1/2 teaspoons vanilla 1/2 tablespoon grated lemon peel 1/4 tablespoon cinnamon 1/8 tablespoon salt 1/8 tablespoon nutmeg 1/8 tablespoon allspice Topping 1 -1/2 ounces (half of 3-ounce package) cream cheese, softened 1/2 cup whipping cream, divided 3 tablespoons confectioners' sugar 1/2 tablespoon grated lemon peel 1/2 cup toasted pecans* 1/4 teaspoon nutmeg For crust, combine flour, 1/4 cup chopped pecans, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice in bowl. Cut in Crisco using pastry blender (or 2 knives) until mixture is just blended to form pea-size chunks. Combine water and lemon juice. Sprinkle over flour mixture, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Press to form 5- to 6-inch pancake. Wrap in plastic wrap. Refrigerate 30 minutes. Heat oven to 350ºF. Flour rolling surface and rolling pin lightly. Roll dough into circle 3 inches larger than upside-down 10-inch tart pan. Loosen dough carefully. Fold into quarters. Unfold and press into tart pan. Trim edge even with pan. Prick bottom and sides thoroughly (50 times) to prevent shrinkage. Bake at 350ºF for 8 to 10 minutes. Cool slightly. For caramel layer, spread caramel topping in bottom of slightly cooled pie crust. Sprinkle 1/2 cup toasted pecans over caramel. For filling, beat sweet potatoes in large mixing bowl until smooth. Add butter, sugars, vanilla, 1 teaspoon lemon peel, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice. Mix until blended. Spoon filling over caramel layer. Bake at 350ºF for 40 to 45 minutes or until knife inserted in center comes out clean. Cool to room temperature. For topping, beat cream cheese with 1 tablespoon whipping cream in small bowl. Beat remaining whipping cream and confectioners sugar in separate bowl until thick and creamy. Fold in cream cheese mixture and 1/2 teaspoon lemon peel. Spread on top of cooled pie. Sprinkle with 1/4 cup toasted pecans and 1/4 teaspoon nutmeg. Refrigerate until ready to serve. * To toast nuts, place in baking pan. Bake at 350ºF for 5 to 6 minutes, stirring occasionally, until browned. |
