Yam Pecan Pie
Indulge in the rich, autumnal flavors of Yam Pecan Pie, a delightful twist on the classic pecan pie that combines silky yams with a caramelized maple pecan topping. This show-stopping dessert begins with a creamy yam filling, packed with warm spices like cinnamon and nutmeg, and sweetened with brown sugar and a touch of vanilla. Topped with a glistening layer of buttery, maple-coated pecans, this pie delivers the perfect balance of soft, spiced filling and crunchy, nutty topping. With a golden pie crust as its base, this recipe is an irresistible choice for holiday gatherings or any time you’re craving soul-warming comfort food. Whether served on its own or paired with whipped cream or vanilla ice cream, Yam Pecan Pie is a dessert experience that's both nostalgic and uniquely satisfying.
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Recipe Information
Ingredients
- 1 9-inch shell Pie crust (premade or homemade)
- 2 cups Yams (peeled and cubed)
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter
- 0.5 cup Heavy cream
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Pecans (roughly chopped)
- 0.5 cup Maple syrup
Instructions
Preheat your oven to 375°F (190°C). Place your pie crust in a 9-inch pie dish if not already prepared.
In a medium saucepan, boil the yam cubes until they are fork-tender, about 15 minutes. Drain and let them cool slightly.
In a large mixing bowl, mash the yams until smooth. Add the brown sugar, granulated sugar, melted butter, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined and creamy.
Pour the yam mixture into the prepared pie crust and smooth the top with a spatula.
Bake the pie for 40 minutes in the preheated oven, or until the filling is set but slightly jiggly in the center. Remove from the oven and set aside to cool slightly.
While the pie is cooling, prepare the pecan topping. In a small saucepan over medium heat, combine the chopped pecans, maple syrup, and 2 tablespoons of butter. Stir continuously until the pecans are coated and the mixture begins to thicken, about 5 minutes.
Carefully spoon the pecan mixture over the partially cooled pie, spreading it into an even layer. Be gentle to avoid breaking the pie's surface.
Return the pie to the oven and bake for an additional 15-20 minutes, or until the pecan topping becomes golden and caramelized.
Allow the pie to cool completely at room temperature before slicing and serving. This will help the filling set further and make slicing easier.
Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
Nutrition Facts
Calories |
4657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.3 g | 311% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 599.7 g | 218% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 355.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 377 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
