GMA Recipe: My Oh My - Sweet Potato Pie

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

My Oh My - Sweet Potato Pie
From Renee Chodkowski , Howell, Michigan
Friday, November 17, 2000

A finalist in the 2000 Pie of Emeril's Eye Thanksgiving Pie Contest.
Ingredients for the Crust

1 cup flour

1/2 cup butter

3 tablespoon sugar

1/2 teaspoon salt

1/2 cup pecans (finely chopped)

Directions

1. Cut flour into butter until crumbly.Add salt, sugar and pecans. Mixture will be crumbly.

2. Press into 9 inch deep-dish pie plate and up sides to form a decorative crust. Refrigerate until filling is ready.

Ingredients for the Pecans in Meringue

2 egg whites

1 cup sugar

dash salt

1 lb pecans, coarsely chopped

1 stick butter

1/2 cup nice pecan halves

Directions

1. Beat egg whites until stiff. Slowly add sugar and salt.

2. Separate meringue: Take about 3/4 cup and put in a separate bowl. Stir in pecan halves until thoroughly coated. Add chopped pecans to remaining meringue and stir until thoroughly coated. Meanwhile, melt butter in large baking pan.

3. Spread whole pecans in meringue mixture on one side and chopped pecan meringue mixture on the other side. The melted butter will not soak in immediately. Bake in 325-degree oven until meringue and melted butter disappears, stirring every 10 minutes or so. Be sure to keep chopped and halves separate. This will take 40 minutes or so. Remove from oven. Set on cooling rack to cool; stirring occasionally for about an hour.

Ingredients for the Filling

2 cup sweet potatoes (cooked, mashed)

3 eggs

1 cup evaporated milk

2 teaspoon vanilla extract

4-tablespoon butter (softened)

3/4 cup white sugar

3/4 cup brown sugar

1 1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

Directions

1. In large bowl, blend all ingredients; mixing until smooth. Pour into prepared crust. Bake at 350 for 1 hour and 15 minutes or until knife inserted in center comes out clean. Place on cooling rack and let stand about 10 minutes.

2. Using spatula, break up chopped pecans in meringue mixture until crumbly. Carefully place around top of baked pie, mounding slightly in center. Cool until firm. Serve with whipped cream and pecan halves.

Copyright 2000, Renee Chodkowski