DOUGH
3 tablespoons unsalted butter, softened
2 tablespoons sugar
¼ teaspoon salt
½ of a whole egg, vigorously beaten until frothy (reserve the
other half for the sweet-potato filling)
2 tablespoons cold milk
1 cup all-purpose flour
SWEET-POTATO FILLING
2 to 3 sweet potatoes (or enough to yield 1 cup cooked pulp),
baked
¼ cup, packed, light brown sugar
2 tablespoons sugar
½ egg, vigorously beaten until frothy (reserved above)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
PECAN PIE SYRUP
¾ cup sugar
¾ cup dark corn syrup
2 small eggs
1½ tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
¾ cup pecan pieces or halves
CHANTILLY CREAM(Recipe follows)
For the dough: Place the softened butter, sugar and salt
in the bowl of an electric mixer; beat on high speed until the
mixture is creamy. Add the ½ egg and beat 30 seconds. Add the
milk and beat on high speed 2 minutes. Add the flour and beat
on medium speed 5 seconds, then on high speed just until blended,
about 5 seconds more (overmixing will produce a tough dough).
Remove the dough from the bowl and shape into a 5-inch patty about
½ inch thick. Lightly dust the patty with flour and wrap in
plastic wrap; refrigerate at least 1 hour; preferably overnight.
(The dough will last up to one week refrigerated.)
On a lightly floured surface, roll out dough to a thickness of
1/8 to ¼ inch. Very lightly flour the top of the dough and fold
it into quarters. Carefully place dough in a greased and floured
8-inch round cake pan (1½ inches deep) so that the corner of
the folded dough is centered in the pan. Unfold the dough and
arrange it to fit the sides and bottom of pan; press firmly in
place. Trim edges. Refrigerate 15 minutes.
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: Spoon the sweet-potato filling evenly into
the dough-lined cake pan. Pour the pecan syrup on top. Bake in
a 325° oven until a knife inserted in the center comes out clean,
about 1¾ hours. (Note: the pecans will rise to the top of the
pie during baking.)
Cool and serve with Chantilly Cream. Store pie at room temperature
for the first 24 hours, then (in the unlikely event there is any
left) refrigerate.
CHANTILLY CREAM
MAKES ABOUT 2 CUPS
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
¼ cup sugar
2 tablespoons dairy sour cream
Refrigerate a medium-size bowl and beaters until very cold.
Combine cream, vanilla, brandy and Grand Marnier in the bowl
and beat with electric mixer on medium speed 1 minute. Add the
sugar and sour cream and beat on medium just until soft peaks
form, about 3 minutes. Do not overbeat. (Overbeating will make
the cream grainy, which is the first step leading to butter.
Once grainy you can't return it to its former consistency, but
if this ever happens, enjoy it on toast!)
