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Categories:
yams butter condensed milk cinnamon orange rind vanilla nutmeg salt egg graham cracker pie crust topping egg corn syrup brown sugar butter maple pecans
Viewed: 85 - Published at: 2 years agoIngredients
- 1 lb yams or 1 lb sweet potato, cooked and peeled
- 1/4 cup butter or 1/4 cup margarine
- 14 ounces condensed milk, sweetened
- 1 teaspoon cinnamon, ground
- 1 teaspoon orange rind, grated
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon salt
- 1 egg
- 1 (9 inch) graham cracker pie crust
- Topping
- 1 egg
- 2 tablespoons dark corn syrup
- 2 tablespoons brown sugar, firmly packed
- 1 tablespoon butter, melted
- 1/2 teaspoon maple flavoring
- 1 cup pecans, chopped
Method
- Preheat oven to 425 degrees fahrenheit.
- With mixer, beat hot yams and butter until smooth.
- Add condensed milk, cinnamon, orange rind, vanilla extract, nutmeg, salt, and egg; mix well.
- Pour mixture into crust.
- Bake 20 minutes.
- Meanwhile, make Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in chopped pecans.
- Remove pie from oven; reduce oven to 350 degrees fahrenheit.
- Spoon Pecan Topping on pie.
- Bake 25 minutes longer or until set.
- Cool.
- Serve warm or at room temperature.
- Garnish with orange zest twist, if desired.
- Refrigerate any leftovers.
