Sweet Potato Praline Pie

Sweet. Potato. Praline. Pie.

Let that sink in for a minute. Rich, velvety, and spiced sweet potato custard topped with crumbly & sweet praline. I think all of our pie dreams have officially come true. Quite honestly, you could even use leftover whipped sweet potatoes to make this pie even easier!

Sweet Potato Praline Pie

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Sweet Potato Praline Pie
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Ingredients
Servings
Ingredients
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Instructions
  1. Start by making the crust. Combine the flour, 8 tablespoons of the butter (should be cold), sugar, and salt in a food processor or into a bowl. If you don't have a food processor, simply use a pastry cutter or fork to incorporate the butter into the flour until the mixture looks like a coarse meal. If you're using a food processor, simply pulse until the mixture is a coarse meal.
  2. Add ice water to the flour and mix or pulse until the mixture pulls together like dough. Form the dough into a ball, wrap with plastic wrap and refrigerate until cold - 20 minutes to overnight.
  3. After the dough has chilled, remove it from the fridge and place on a well-floured surface. Roll the dough out until it is about 1/4 of an inch thick and about 12 inches in circumference. Fold the dough in half, and then in half again, and lay and unfold in a pie plate. Tuck the edges under and pinch the sides. Place back in the fridge for 20 mins to an hour.
  4. While the dough chills, make the filling and preheat the oven to 350 degrees.
  5. Whisk the sweet potato, 1 cup of the brown sugar, coconut milk, eggs, cinnamon, nutmeg, and cloves together well. Pour into the chilled pie shell and place in the oven for 50-55 minutes, or until the pie is almost set in the middle.
  6. While the pie bakes, combine the pecans, remaining 1/3 cup of brown sugar, and remaining 3 tablespoons of melted butter together to make the topping. Sprinkle over the pie after it has baked for 50 minutes, or so, and place back in the oven.
  7. Bake for 10-15 minutes, or until the nuts have turned a golden brown the middle just juggles slightly when shaken. Let this cool on a wire rack to room temperature before serving. You can also cool it in the fridge after it comes to room temperature, too!
Recipe Notes

Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection!