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Cook until the butter foams; then continue cooking until the foam subsides and the butter turns a rich brown. Immediately pour the browned butter into the sweet potato mixture and whisk until incorporated. Place the pie plate on a rimmed baking sheet and pour the mixture into it. Bake for 1 hour, or until the pie is set with a slightly wobbly ...
Place the pie pan on a rimmed baking sheet and bake for 12 to 15 minutes until the crust begins to brown. Remove the foil and weights, then bake for an additional 10 minutes until the crust is dry ...
On a lightly floured work surface, roll out the dough to a 12-inch round. Roll the dough around the rolling pin, and then fit it into a 9-inch deep-dish pie plate without stretching it. Press the ...
This recipe took first place in the Sweet Potato Pie category of PARADE's All-American Pie-Off. Kathleen Purvis, Pie-Off judge and veteran food editor of the Charlotte Observer, says, "Combining ...
Drain the potatoes well in a colander. Place the potatoes and heavy cream into a large bowl. Beat with an electric mixer on medium speed until the mixture is fluffy. Beat in the soup, brown sugar, eggs, vanilla extract, cinnamon and nutmeg. Pour the potato mixture into the pie crust and place onto a baking sheet. Bake for 1 hour or until set.
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In a pie plate, toast the pecans for about 10 minutes, until fragrant and browned. Let the nuts cool completely. In a food processor, combine the pecans, graham crackers, ginger, brown sugar, salt and cinnamon; pulse until crumbs form. Add the butter and process until incorporated. Press the crumbs evenly into a 9- or 10-inch pie plate.
Brown's sweet-potato pie combined a from-scratch sweet-potato mash and a premade, frozen pie crust. The filling itself called for plain yogurt, dark brown sugar, cinnamon, nutmeg, egg yolks, and salt.