Sweet Potato Pie With Three-Nut Topping
Crust
1/3 cup walnuts, toasted
1/3 cup hazelnuts, toasted
1/3 cup almonds, toasted
1 cup graham cracker crumbs
1/4 cup firmly packed dark brown sugar
1/2 teaspoon pumpkin pie spice
5 tablespoons unsalted butter, melted
Filling
18 ounces sweet potatoes
3 large eggs
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
2 tablespoons honey
1 teaspoon pumpkin pie spice
1/2 cup whipping cream
Topping
1/4 cup (1/2 stick) unsalted butter
1/4 cup firmly packed dark brown sugar
2 tablespoons honey
1/3 cup whole almonds, toasted
1/3 cup whole hazelnuts, toasted
1/3 cup walnuts, toasted
For Crust: Coarsely grind all nuts in processor. Blend in
graham cracker crumbs, sugar and pumpkin pie spice. Add
butter and blend in using on/off turns until moist crumbs
form. Press crumbs onto bottom and sides of 9-inch
deep-dish glass pie dish. Set aside.
For Filling: Preheat oven to 350 deg. F. Bake sweet
potatoes until tender, about 1 hour. Cool potatoes; peel.
Puree in processor. Transfer to bowl and whisk in eggs.
Cook butter in heavy medium skillet over medium heat until
melted and brown. Add sugar, honey and pumpkin pie spice
and boil 1 minute, stirring constantly. Whisk in cream. Add
butter mixture to potato puree; blend until smooth.
Pour filling into crust. Bake until center moves only
slightly when pan is shaken, covering with foil if crust
browns too quickly, about 40 minutes.
Meanwhile, Prepare Topping: Stir first 3 ingredients in
heavy medium saucepan over low heat until sugar dissolves.
Increase heat and boil 1 minute. Mix in nuts, coating
completely.
Spoon hot nut mixture over pie. Continue baking until
topping bubbles, about 5 minutes. Transfer to rack and cool
completely.
8 servings
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