-CRUST-
1/3 c Walnuts; toasted
1/3 c Hazelnuts; toasted
1/3 c Almonds; toasted
1 c Graham cracker crumbs
1/4 c Firmly packed dark brown
-sugar
1/2 ts Pumpkin pie spice
5 tb Unsalted butter; melted
FILLING
18 oz Sweet potatoes
3 lg Eggs
3 tb Butter
1/2 c Firmly packed dark brown
-sugar
2 tb Honey
1 ts Pumpkin pie spice
1/2 c Whipping cream
TOPPING
1/4 c Unsalted butter; (1/2 stick)
1/4 c Firmly packed dark brown
-sugar
2 tb Honey
1/3 c Whole almonds; toasted
1/3 c Whole hazelnuts; toasted
1/3 c 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 350F. 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.
Serves 8.
Yields
1 servings