Pie Number 20 - Sweet Potato Praline Pie

The Year of Pie

Pie Number 20 - Sweet Potato Praline Pie

    Woohoo! It's hard to believe that there are only four pies left in the Year of Pie! I've had some "fails", mostly "successes" and some which have turned out really well. One of those that turned out really well, is this Sweet Potato Praline Pie. The recipe is in Treasury of Desserts. Published in 1993, it contains recipes from several major food brands, including Philadelphia Cream Cheese, Jell-O, Eagle Brand, Duncan Hines and Hershey's. This recipe in particular, calls for Eagle Brand sweetened condensed milk and is very, clear about NOT using evaporated milk.  You can use an electric mixer if you have one, but I don't have one and I did everything by hand. I'm not big on pumpkin pie or sweet potato pie, but I am glad I tried this. It was really good.  This recipe includes a praline topping, but if you would rather not use the topping, that is perfectly fine. The pie would be excellent with a dollop of whipped cream or a scoop of vanilla ice cream. I really liked the flavor and texture of this pie and I recommend trying this recipe. 

Ingredients:

1 9-inch unbaked pastry shell (I make my own, but you could use a pre-made pie shell)

1 pound sweet potatoes or yams (cooked & peeled)

1/4 cup margarine or butter (I used butter)

1 14 oz can sweetened condensed milk (Not evaporated milk)

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground allspice

1/4 tsp salt

2 eggs, beaten

Praline Topping (Optional; I know it's in the title, but really if you don't like or can't have nuts, leave this out)

Directions:

Preheat oven to 350 degrees. In a large bowl, beat hot sweet potatoes with butter/margarine; add sweetened condensed milk, vanilla, spices and salt. Beat together until smooth. Stir in eggs and pour into unbaked pastry shell. Bake 50 to 55 minutes (the center needs to be set). Cool pie and top with warm Praline Topping (below). Serve warm (This was also good chilled with warmed praline topping). Refrigerate leftovers if you have any!

Praline Topping:

1/2 cup whipping cream (unwhipped)

1/3 cup firmly packed brown sugar

1/2 tsp vanilla extract

1/2 cup chopped & toasted pecans

Directions:

Cook and stir on medium low until sugar dissolves. Boil rapidly 5 to 8 minutes or until thickened. Stir occasionally. Remove from heat and stir in pecans. Spoon over a slice of warm (or chilled) pie. 

Sweet Potato Pie (Look at this filling!)

Sweet Potato Praline Pie

Sweet Potato Praline Pie

Week 38 - Pear Pecan Salad

Pear Pecan Salad

Week 38 of 52

Salad #6 

Y'all, I finally used the Jello ring mold that I've had for at least 15 years! This Pear Pecan Salad recipe is in The Wednesday Matinee Musical Club's The Saga of the Refreshment Plate (85th Anniversary Edition). This club is located in Marlin, Texas. The officers listed are for the 1983-1984 year. It has a cool photo of members in 1900 and historical information about members.  This recipe was submitted by Chris Pilcher. This recipe turned out good and I, along with my taste testers, really enjoyed it.  Definitely a success! You should try it.  

I'll show my modification in italics. 

Ingredients:

1 (1lb 4oz) can pears (I used two 14.5 oz cans, sliced pears)

1 (3oz) package lemon Jello

1 (8oz) package cream cheese (softened)

1 cup whipping cream

1/2 cup finely chopped pecans (Pecans were somehow left off the list of ingredients, so I guessed at the amount and it was the perfect amount)

Directions:

Drain pears, reserving one cup of juice. Heat pear juice to boiling in a small pan. Remove from heat. Stir in the Jello and chill until partially set. Blend pears and softened cream cheese in a blender until creamy. Pour into a bowl and stir in the Jello, then the pecans.Whip the whipping cream (I used my whipped cream maker from Pampered Chef) and fold into the other ingredients. Pour into a large mold or 16 individual molds. Yield 16 servings.

Pear Pecan Salad - Picture #1

Pear Pecan Salad - Picture #2