surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
I just made 2 of these pies right now.. Starting the regular pecans one soon...
Thanks Ann if you are still out there..Big Wheel is this recipe ok with you tonight? It does have pecans in it....
1958 LOUISIANA YAMBILEE PRIZE WINNING RECIPE
pastry: 1 1/2 cups sifted all purpose flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup shortening
sift flour and salt into a bowl. Take out 1/2 cup flour and blend with water to form a paste. Cut shortening into reamaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball. Roll out crust 1/8" thick and line 9" pie pan.
Custard: 1 cup mashed sweet potatoes, cooked or canned
1/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
Dash salt
3/4 cup scalded milk
2 eggs, well beaten
Combine sweet potatoes, brown sugar, cinnimon, ginger,salt,milk and eggs.( If fresh sweet potatoes are used, add 1/3 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with toppings.
Topping: 1/4 cup butter or margarine, softened
1/2 cup brown sugar
3/4 cup pecans, finly chopped
Combine ingredients. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.
Ann Corr
Winner of 1958 Yam Cooking Contest.
Thanks Ann if you are still out there..Big Wheel is this recipe ok with you tonight? It does have pecans in it....