Cinnamon Streusel Sweet Potato Pie
The cinnamon streusel topping is a great addition to this pie!
Ingredients
- 1 (-inch) unbaked deep-dish pie crust
- 1-1/2cups cooked sweet potato
- 1/2cup brown sugar
- 1can (5 ounces) evaporated milk
- 2tablespoons Karo® Light Corn Syrup
- 3 eggs
- 1/4teaspoon salt
- 1teaspoon ground cinnamon
- 1/2teaspoon ground nutmeg
- 1/8teaspoon ground cloves
- 1/8teaspoon ground ginger
- Streusel
- 1/4cup brown sugar
- 2tablespoons all-purpose flour
- 1/2teaspoon ground cinnamon
- 2tablespoons butter
- 1/2cup chopped pecans
- Vanilla Whipped Cream
- 1cup heavy cream
- 2tablespoons powdered sugar
- 2teaspoons pure vanilla extract
- 1/4teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F.
- Place pie crust into a 9-inch pie pan, flute edges. Mix together sweet potatoes, brown sugar, corn syrup, evaporated milk, eggs, salt, cinnamon, nutmeg, cloves and ginger in a large bowl until smooth. Pour mixture into crust. Bake for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 20 minutes.
To make the streusel topping:
- Mix together brown sugar, flour and cinnamon in a bowl. Cut in butter using a pastry blender or two forks, until blended. Stir in pecans.
- Remove pie from oven and sprinkle with streusel. Bake an additional 10 to 15 minutes, or until a knife inserted in the center of the pie comes out clean and streusel is golden brown. Cool pie to room temperature.
- Whip together vanilla whipped cream ingredients until stiff peaks form and top pie just before serving.
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