Paul Prudhommes Sweet Potato Pecan Pie Recipes

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OLD-FASHIONED PECAN PIE



Old-Fashioned Pecan Pie image

It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.

Provided by Andrea Albin

Categories     Pie     Bake     Christmas     Thanksgiving     Egg     Kid-Friendly     Frozen Dessert     Pecan     Christmas Eve     Gourmet     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Pastry dough
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)

Steps:

  • Preheat oven to 350°F with a baking sheet on middle rack.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  • Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE



Paul Prudhomme's Sweet Potato Pecan Pie image

This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.

Provided by Marian Burros

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch pie

Number Of Ingredients 28

3 tablespoons unsalted butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour
1 cup cooked, mashed sweet potatoes
1 tablespoon unsalted butter
1 tablespoon vanilla
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1/2 beaten egg
1 tablespoon heavy cream
2 tablespoons sugar
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
1 1/2 tablespoons unsalted butter, melted
3/4 cup dark corn syrup
Pinch of salt
Pinch of cinnamon
2 teaspoons vanilla
1 cup heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur
1 tablespoon Cognac

Steps:

  • Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
  • Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
  • Heat oven to 300 degrees.
  • Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
  • Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
  • Transfer pie to oven and bake for 1 1/2 hours. Cool.
  • Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

CAJUN SWEET POTATO PECAN PIE



Cajun Sweet Potato Pecan Pie image

This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.

Provided by SharleneW

Categories     Pie

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 20

3 medium sweet potatoes, boiled, peeled and mashed
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 tablespoon butter
1 tablespoon pure vanilla extract
1 large egg
1 tablespoon heavy cream
1/4 teaspoon ground cinnamon
1 pinch nutmeg
1 pinch ground allspice
1 9" unbaked pie shell
1/2 cup chopped pecans
3/4 cup granulated sugar
2 large eggs
3/4 cup dark corn syrup
1 tablespoon butter, melted
1/2 teaspoon salt
ground cinnamon
2 teaspoons pure vanilla extract
whipped cream

Steps:

  • Preheat the oven to 300°F.
  • Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
  • Beat with an electric mixer until well blended and smooth.
  • Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
  • In another large mixing bowl, prepare the topping.
  • Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
  • Stir until well blended and smooth.
  • Scrape the mixture over the pecans.
  • Bake until the pie is nicely browned, about 1 1/2 hours.
  • Let cool completely on a wire rack and serve topped with whipped cream.

Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6

SWEET POTATO-PECAN PIE



Sweet Potato-Pecan Pie image

Make and share this Sweet Potato-Pecan Pie recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 18

1 pie crust, unbaked (9 inch)
1 large egg
1 1/2 cups fresh sweet potatoes, mashed cooked
1/4 cup sugar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
1/8 teaspoon nutmeg, ground
2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 cup pecan halves
1/2 cup heavy cream, whipped stiff

Steps:

  • Prepare pie shell,set aside.
  • Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
  • Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
  • Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
  • Add sugar, corn syrup, melted butter, vanilla and cinnamon.
  • Beat at low speed just until mixture is well blended, about 1 minute.
  • Stir in pecans.
  • Preheat oven to 350 degrees Fahrenheit.
  • To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
  • Pour pecan topping over top.
  • Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
  • Remove pie to rack to cool.
  • Just before serving decorate with whipped cream.

Nutrition Facts : Calories 323, Fat 19.6, SaturatedFat 6.9, Cholesterol 70.3, Sodium 178.9, Carbohydrate 35, Fiber 1.9, Sugar 17.3, Protein 3.8

SWEET POTATO PECAN PIE



Sweet Potato Pecan Pie image

This is my take on Paul Prudhomme's recipe. he is another of my favorite chefs. So Delicious,I've changed his recipe a little,I omit the all spice,I use my own homemade pie crust. Prudhomme's pie is served with chantilly cream,while amazing,I don't think it's needed with this pie.

Provided by L D

Categories     Pies

Number Of Ingredients 21

9 inch pie crust(preferably homemade) uncooked
SWEET POTATO FILLING
2 to 3 sweet potatoes,enough to make 1 c cooked pulp,baked
1/4 c packed,light brown sugar
2 tablespoon sugar
1 small egg,beaten well
1 t. heavy cream or evaporated milk
1 tablespoon unsalted butter,softened
1 tablespoon vanilla
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. ground nutmeg
PECAN PIE SYRUP
3/4 c sugar
3/4 c dark corn syrup
2 small eggs
1 1/2 tablespoon unsalted butter,melted
2 t. vanilla
pinch of salt
pinch of cinnamon
3/4 c pecan pieces or halves

Steps:

  • 1. For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside. For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside. To assemble: Place the pie crust in a 8 inch cake pan. Spoon the sweet-potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. (Note: The pecans will rise to the top of the pie during baking.

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