Sweet Potato Pie With A Three Nut Topping

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 8
• 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
• 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
• 1/4 cup unsalted butter
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons honey
• 1/3 cup whole almond, toasted
• 1/3 cup hazelnuts, toasted
• 1/3 cup walnuts, toasted

Recipe

• 1 for the crust: coarsely grind all nuts in the food processor.
• 2 blend in graham cracker crumbs, sugar and pumpkin pie spice.
• 3 add butter and blend in using on/off turns until moist crumbs form.
• 4 press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
• 5 set aside.
• 6 for the filling: preheat the oven to 350 degrees f.
• 7 bake sweet potatoes until tender, about 1 hour.
• 8 cool potatoes and peel.
• 9 puree in the food processor.
• 10 transfer to a bowl and whisk in eggs.
• 11 cook butter in a heavy medium skillet over medium heat until melted and brown.
• 12 add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
• 13 whisk in cream.
• 14 add butter mixture to potato puree and blend until smooth.
• 15 pour the filling into the crust.
• 16 bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• 17 meanwhile, prepare the topping: stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
• 18 increase the heat and boil 1 minute.
• 19 mix in nuts, coating them completely.
• 20 spoon hot nut mixture over the pie.
• 21 continue baking until the topping bubbles, about 5 minutes.
• 22 transfer to a rack and cool completely.