Deep Dish Sweet Potato Pumpkin Chocolate Pecan Pie Recipes

Steps:

• In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely., Top pie with sugared pecans and whipped cream. Refrigerate leftovers.

Steps:

• 1. I discovered Vanilla Bean paste several months ago, and was so pleased with the results that I have been using it every since. It is the consistency of a thick syrup, and has the little black specks in it, like the actual vanilla bean, and to me it packs a lot more flavor, so I bought a 32 oz. size because it was more economical. But you can use vanilla extract if you don't have the paste. I NEVER USE IMITATION VANILLA BECAUSE IT DOES NOT HAVE ENOUGH FLAVOR for my taste.
• 2. Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
• 3. Preheat oven to 350 degrees F. Allow potatoes to cool long enough so you can peel them then add to a large bowl. Add 1 stick of butter to potatoes while still hot. If not hot enough nuke them in the microwave till they are hot enough to melt the butter.
• 4. Beat potatoes with a hand mixer to melt butter, then remove any strings that wrap around the blades of the beater from the sweet potatoes. May need to repeat several times.
• 5. In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
• 6. Add the sugar alternately to the potatoes
• 7. with the evaporated milk, beating well after each addition
• 8. Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
• 9. Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
• 10. Pour filling into prepared Pie Crust. Then place in preheated 350 degrees F. oven and bake for 1 hour, center of pie will shake slightly but will settle upon cooling. Cool then refrigerate
• 11. Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell., Bake 50-60 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
• Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
• Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
• Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
• Bake in the preheated oven until pie is set, 55 to 65 minutes.

Steps:

• Heat oven to 350 degrees.
• In a medium bowl, combine flour and sugars.
• Cut in butter till crumbly.
• Stir in nuts.
• Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
• In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
• Pour into pressed crust.
• Top with reserved crumb mixture.
• Bake 55 minutes or until golden.
• Chill and serve.