Classic Spiced Sweet Potato Pie with Crunchy Pecan Topping

My Sweet Potato Pie 1981 Recipe

Welcome to Love With Recipes! Here’s a delightful recipe for My Sweet Potato Pie from 1981 that you’re sure to cherish. This classic pie, with its rich, spiced filling and crunchy pecan topping, is perfect for any dessert table. Whether you’re serving it for a holiday or a special family gathering, it promises to be a hit. Let’s dive into the details of making this sweet and creamy pie that serves eight.

Ingredients

For the Pie Filling:

• 2/3 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 large eggs
• 2 cups cooked and mashed sweet potatoes
• 2/3 cup evaporated milk
• 1/2 cup brown sugar
• 1/2 cup melted butter

For the Pecan Topping:

• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 2 tablespoons melted butter

Instructions

1. Preheat Your Oven:
   Start by preheating your oven to 425°F (220°C). This high temperature will help set the crust and give your pie a beautiful golden color.

2. Prepare the Pie Crust:
   Line a glass pie pan with your favorite pastry dough. You can use a store-bought pie crust or homemade, depending on your preference. Ensure the crust is evenly fitted into the pan and crimp the edges as desired.

3. Mix the Pie Filling:
   In a large mixing bowl, combine 2/3 cup white sugar, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground cloves. Stir these dry ingredients together until they are well mixed. Next, beat 2 large eggs and add them to the bowl. Then, fold in 2 cups of cooked and mashed sweet potatoes. Pour in 2/3 cup evaporated milk, 1/2 cup brown sugar, and 1/2 cup melted butter. Mix until all ingredients are thoroughly combined and smooth.

4. Bake the Pie:
   Pour the prepared filling into the unbaked pie crust. Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 25 minutes.

5. Prepare the Pecan Topping:
   While the pie is baking, prepare the pecan topping. In a small bowl, combine 1 cup chopped pecans with 1/2 cup packed brown sugar and 2 tablespoons melted butter. Stir until the mixture is evenly combined.

6. Add the Topping and Finish Baking:
   After the pie has baked for 25 minutes at 350°F (175°C), carefully remove it from the oven. Spread the pecan topping evenly over the hot pie. Return the pie to the oven and bake at 350°F (175°C) for an additional 15 minutes. The total baking time for the pie should be around 50 minutes.

7. Check for Doneness:
   To ensure the pie is fully cooked, test it by inserting a knife into the center. The pie is done when the filling is firm and comes out clean.

8. Cool and Serve:
   Once the pie is baked and set, remove it from the oven and allow it to cool on a wire rack. This cooling period will help the filling firm up further and make slicing easier. Serve at room temperature or slightly chilled.

Enjoy this rich and comforting Sweet Potato Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat! 🌟🥧✨