Sweet Potato-Pecan Pie

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: SWEET POTATO-PECAN PIE
Categories: Pies
Yield: 8 servings

1 Recipe flaky pie pastry *

MMMMM--------------------------FILLING-------------------------------
2 T Butter, unsalted
1 c Sweet potato; cooked &
-mashed
2 Egg; slightly beaten
3/4 c Sugar, brown
1/2 ts Ginger, ground

MMMMM--------------------------TOPPING-------------------------------
1 pt Whipping cream
3 T Sugar, confectioners
1/2 ts Cinnamon, ground
1/2 ts Nutmeg, grated
1 ts Vanilla extract
1/2 ts Salt
1/2 c Corn syrup, dark
1 c Evaporated milk
1 1/2 c Pecans; coarsely chopped
1/4 c Praline liqueur *OR*
Pecan halves; soaked in
-Frangelico

TO PREPARE PASTRY: Prepare pastry and chill as directed in following
recipe. Preheat oven to 375F. On a lightly floured surface, roll out
chilled pastry into a 1/16-inch-thick circle. Gently roll pastry
around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry
into bottom of pan; pat against side. Do not stretch pastry. Trim
off and discard excess pastry. Flute edges, if desired, Refrigerate
until ready to bake.

TO PREPARE FILLING: In a large bowl, stir butter into sweet
potatoes. Add all remaining ingredients except pecans; blend well.

TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
sprinkle chopped pecans evenly over top. Bake in preheated oven until
filling is set and a knife inserted into center comes out clean, 40
to 45 minutes. Cool in pan on a rack to room temperature before
slicing. Prepare topping. To serve, top with topping. Top with
pecan halves. Makes 8 servings.

TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a
large bowl. Beat with an electric mixer until large, soft peaks form.
Refrigerate, covered, until ready to serve.

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