Sweet potato pie is a beloved classic that has adorned Southern dessert tables for decades. Even though it’s not limited to the holidays, at this time of year it provides a tasty option for those who may prefer an alternative to pumpkin pie. The pecan-crunch streusel is really what sets this sweet potato pie apart, adding a decadent praline layer and a crunchy crumb topping. Serve with a generous dollop of fresh whipped cream for a truly mouthwatering treat. Looking for the perfect Thanksgiving side dish? Get the recipe for my Sweet Potato Casserole here.
Sweet Potato Pie with a Pecan-Crunch Streusel
For the pie:
- 1 9-inch refrigerated pie crust
- 2 cups pureed sweet potatoes
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup heavy cream
- 3 large eggs, beaten
- 2 tsp vanilla or rum extract
- 2 tsp pumpkin pie spice
- ¼ tsp salt
For the topping:
- ⅓ cup crushed vanilla wafer crumbs
- 1 Tbsp granulated sugar
- ¼ tsp ground cinnamon
- 2 Tbsp cold butter, cubed
- ¼ cup chopped pecans
- ¼ cup English toffee bits
- 2 cups fresh sweetened whipped cream, for garnish
Preheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside.
In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined.
Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes.
Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand.
After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.
About the Author
Melissa Sperka is the creator of Melissa’s Southern Style Kitchen. After winning the National Just a Pinch Flour Power! baking contest, she also gained national attention with her blue ribbon Nested Potato Skins, featured in Southern Living Magazine. To Melissa, “Southern style” isn’t just about regional food, but about serving homemade dishes with grace, charm, and a healthy dose of Southern hospitality.