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Ingredientes
- 1/3 c. walnuts toasted
- 1/3 c. hazelnuts toasted
- 1/3 c. almonds toasted
- 1 c. graham cracker crumbs
- 1/4 c. firmly packed dark brown sugar
- 1/2 tsp pumpkin pie spice
- 5 Tbsp. unsalted butter melted
- 18 ounce sweet potatoes
- 3 lrg Large eggs
- 3 Tbsp. butter
- 1/2 c. firmly packed dark brown sugar
- 2 Tbsp. honey
- 1 tsp pumpkin pie spice
- 1/2 c. whipping cream
- 1/4 c. unsalted butter (1/2 stick)
- 1/4 c. firmly packed dark brown sugar
- 2 Tbsp. honey
- 1/3 c. whole almonds toasted
- 1/3 c. whole hazelnuts toasted
- 1/3 c. walnuts toasted
Direcciones
- For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add in butter and blend in using on/off
- turns till moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
- For Filling: Preheat oven to 350F. Bake sweet potatoes till tender, about 1 hour. Cold potatoes; peel. Puree in processor. Transfer to bowl and whisk in Large eggs. Cook butter in heavy medium skillet over medium heat till melted and brown. Add in sugar, honey and pumpkin pie spice and boil 1
- minute, stirring constantly. Whisk in cream. Add in butter mix to potato puree; blend till smooth.
- Pour filling into crust. Bake till center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 min.
- Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat till sugar dissolves. Increase heat and boil 1 minute. Fold in nuts, coating completely.
- Spoon warm nut mix over pie. Continue baking till topping bubbles, about 5 min. Transfer to rack and cold completely.
- Serves 8.
