Lightened up Special Potato Pie with Special and Salty Pecan Crust (gluten free of charge, low carb!)

Brain does not compute.
In fact, I remember learning my family’s faces, interested as to what their reactions would be to this chocolates dream pie. The first bite made it appear that they were delightfully happy; yet after they got past the second bite, their faces turned to soreness.
Turns out it had been so filling up they thought like their jeans might burst open. Oops. They probably would have had area if they would have worn yoga pants.
The last couple of weeks I’ve been testing out pie recipes for Turkey day, which sweet potato pie continues to be one of my favs. It’s surprisingly similar to pumpkin so I may even replace my favorite dessert because of this uber creamy, sugary and generously spiced gem.
Add the pecans, salt and brown sugar in the meals processer and approach before mixture begins to resemble sand. Add in melted butter and pulse again for just a few seconds.
The mixture will end up looking something similar to this. Use your hands to press it down and to the edges. If you want a thicker crust, you could add more pecans. Occasionally I love adding several gingersnap cookies and some flour. You’ll find the recipe to my pecan gingersnap cookie crust here
Next, you’ll bake the crust for around 10 minutes. How easy is that?
Mmmm the creamy filling should go in then you’ll pop this bad boy back in the oven.
…AND YOU THEN GET THIS. I suggest portion this pie with a little coconut whipped cream!
Tell me: What’s your favorite kind of pie?
5.0 from 1 reviews
Calories: 290
Fat: 17.4g
Carbohydrates: 12.2g
Sugar: 19.8
Dietary fiber: 3.5g
Protein: 4.8g
Ingredients
1/2 teaspoon kosher salt
1 1/2 tablespoons unsalted butter, melted
For the filling up:
1 1/2 teaspoons cinnamon
1/8 teaspoon floor ginger
1/8 teaspoon ground nutmeg
pinch of surface cloves
1/2 tablespoon vanilla extract
To roast the nice potatoes:
Preheat oven to 400 degrees F. Poke sweet potatoes using a fork a few times, then put on baking sheet lined with foil. Roast for 45 minutes or until blade tender. Turn down oven to 350 levels F and set sweet potatoes apart to cool-down.
To make the crust:
Place pecans, salt and sugar in the plate of a food processor and pulse until the nuts commence to become very crumbly and look like wet fine sand; this should take significantly less than 1 min. Next add the melted butter and process again. I love to flavor the crust at this point to see if I might need to add even more sodium. Dump the mixture into a 9 inch pie skillet and press crust to the edges evenly with your fingertips. Bake for 10-12 mins, being careful never to overbake. I consider mine out at ten minutes.
To make the filling:
As the crust is baking, you can start making the filling up. Scoop filling out of cooled roasted sweet potatoes and peel away skin. Put in place a food processor and process until somewhat clean and fibers are removed. Next add every one of the substances and spices except the egg and egg whites; process again until simple and creamy. Add in egg and egg whites and procedure once more until easy. Pour filling up into ready pie crust, smoothing over top. Bake at 350 levels F for 40-50 minutes or until knife or toothpick placed into the middle comes out clean. Allow pie to cool to room heat to help arranged the pie. Serve with clean real whipped cream, coconut whipped cream and/or your preferred snow cream. I really like serving my pie warm so the ice cream melts on top.
Serves 9.
TO MAKE Dairy products FREE: work with a vegan buttery stick instead of the true butter.
TO CREATE PALEO:: Make use of coconut sugar instead of brown sugar.
You’re gonna judge me. But, I’ve NEVER had sugary potato pie! I was raised in Canada, and we simply didn’t eat it.
BUT I enjoy special potatoes, pecans and everything special and salty so I NEED this!
P.s those close up shots? I wanna Leap IN! Pinned!

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