Bake-a-thon 2014: Day 9
Bake of the Day: Sweet Potato Pecan Pie
I recently took a ‘Pie making‘ class along with a dear friend at Chef Central. The class was the day before Thanksgiving and the 3 pies we brought back from the class were served for dessert on Thanksgiving day.
The crust is the foundation of any pie or tart. A good crust can enhance and elevate the resulting dessert. Conversely, a bad crust can make a wonderful filling lose its appeal. We learnt 3 different types of pie crusts: 3-2-1 Pie dough, Pâte sucrée and a simple cookie crust.
Today I’m posting the Sweet Potato-Pecan pie that we made with 3-2-1 pie crust. It is called 3-2-1 because the crust uses 3 parts flour, 2 parts butter and 1 part water by weight. It is very simple to make but care needs to be taken that the dough is not overworked, that will lead to tough pie crust. The filling is a combination of sweet potato filling and pecan pie filling.
Strangely the sweet potato filling tastes very similar to pumpkin filling. So I guess you can use canned pumpkin puree instead of the mashed sweet potato puree. The crust has not much sweetness, but it is well compensated with the sweet filling. The crust is flaky and the filling is creamy and nutty. A must try for all pie lovers.