Source: Martha Stewart.com
Sweet Potato Pie With Pecan Topping
2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus 1/2 cup packed light-brown sugar
3 tablespoons pure maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 tablespoon heavy cream
1 prebaked Piecrust (below), or 1 frozen store-bought (9-inch) crust
3 tablespoons butter
1 cup pecans, broken into pieces
To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)
Makes 1 crust.
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
2 tablespoons ice water
In a food processor, pulse several times to combine 1 1/4 cups all-purpose flour, spooned and leveled, and 1/2 teaspoon each salt and sugar.
Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
Turn out onto work surface; knead once or twice, until dough comes together. Flatten dough into a disk, wrap in plastic, and refrigerate at least 1 hour.
Place dough on a floured piece of parchment or waxed paper. Using knuckles, press edges of dough to help prevent cracking when you roll it out.
Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit into bottom and along sides of plate, being careful not to stretch or tear dough.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips. Prick bottom of pie dough all over with a fork, to prevent it from puffing up or shrinking in the oven. Refrigerate until chilled, about 1 hour.
If prebaking the crust, preheat oven to 350 degrees. Bake until crust is firm and golden, about 20 minutes. Cool completely before filling.