Sweet Potato Pie with Hazelnut Streusel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (9-inch) graham cracker piecrust |
1 1/2 cups mashed cooked sweet potato (about 3/4 pound) |
2/3 cup granulated sugar |
1/2 cup evaporated fat-free milk |
2 teaspoons vanilla extract |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon ground mace |
3 large eggs |
1/4 cup hazelnuts |
1/4 cup all-purpose flour |
1/4 cup packed dark brown sugar |
3/4 teaspoon ground cinnamon |
2 tablespoons chilled butter or stick margarine, cut into small pieces |
Directions:
1. Prepare and bake Graham Cracker Piecrust in a 9-inch pie plate, and cool on a wire rack.
2. Preheat oven to 350°.
3. To prepare filling, combine the sweet potato and the next 7 ingredients (sweet potato through eggs) in a food processor; process until smooth. Scrape sides of bowl once. Pour mixture into prepared crust.
4. To prepare streusel, place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in hazelnuts. Sprinkle filling with streusel. Bake pie at 350° for 45 minutes or until set. Cool on a wire rack.
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