Shelly's Recipe

PRALINE SWEET POTATO PIE

Category: Pies - Fruit

1/2 (15 oz) pkg refrigerated piecrusts
Praline crumbles, divided (recipe follows)
13/4 cups cooked mashed sweet potatoes (about 2 lbs)
8 oz can crushed pineapple in juice, drained
3 egg yolks
1 cup sugar
6 tbsp butter, softened
1/2 cup milk
1/2 cup half-and-half
1 tbsp lemon extract
1/2 tsp EACH ground nutmeg and cinnamon
Frozen whipped topping, thawed

Fit 1 piecrust into 9 inch pie plate according to pkg directions. Fold edges under, and crimp. Sprinkle 1 cup Praline Crumbles into piecrust. Process sweet potatoes and next 9 ingredients until smooth, stopping to scrape down sides; pour into pie crust. Bake at 450 for 15 minutes. Reduce oven temperature to 350 and back 35 minutes or until almost set (knife will not test clean), shielding edges after 15 minutes to prevent excessive browning, if necessary. Remove pie to wire rack, and cool completely. Cover and chill at least 8 hours. Serve with whipped topping and remaining Praline Crumbles, if desired.


Pecan Crumbles:
3/4 cup EACH firmly packed light brown sugar and white sugar
3/4 cup half-and-half
3 tbsp butter
1 1/4 cups pecan pieces
1/2 tsp vanilla extract

Combine first 4 ingredients in a large saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans. Bring to a boil over medium heat; cook 9-10 minutes or until candy thermometer registers 238 degrees (soft boil stage), stirring constantly. Remove from heat. Add vanilla, stir constantly 3 minutes. Working rapidly, drop by tablespoonfuls onto wax paper. Let stand until firm; chop.