Sweet Potato Pie with Crunchy Walnut Crust

Smooth and creamy, sweet potato pie, with a graham cracker, walnut crust and a crisp honey walnut topping.

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Ingredients:

• 1 cup roughly chopped walnuts, toasted
• 1 cup graham cracker crumbs
• 1/4 cup firmly packed dark brown sugar
• 1/2 teaspoon pumpkin pie spice
• 5 Tablespoons unsalted butter, melted
• Filling:
• 18 ounces canned sweet potatoes, drained
• 3 large eggs
• 3 Tablespoons butter
• 1/2 cup firmly packed dark brown sugar
• 2 Tablespoons honey
• 1 teaspoon pumpkin pie spice
• 1/2 cup whipping cream
• Topping:
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup firmly packed dark brown sugar
• 2 Tablespoons honey
• 1 cup walnuts, toasted

Method

Crust: Coarsely chop walnuts in processor with graham cracker crumbs, sugar and pumpkin pie spice. Add butter and pulse until moist crumbs form. Press crumbs onto bottom and sides of 9 inch deep dish glass pie dish. Set aside. Filling: Preheat oven to 350 degrees. Drain sweet potatoes, reserving syrup. Puree potatoes in a food processor and transfer to bowl, whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree, blend until smooth. Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes. Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely. Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.

Notes: My family thinks of this pie as their special and personal property. It's well worth the time to make it.

Number of servings: 8

Submitted By: Lilykyte2056679
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