- Prep: 20 min
- Cook Time: 1 hr
- Total: 1 hr 20 min
- Serving: 8
Yummy...Just as good if not better than pumpkin pie!
- 1 Pie crust (your own recipe or store bought, par baked*)
- 1 Â½ lbs. Yams (about 3 medium sized yams, from your grocers produce dept.)
- 6 Tbsp. Unsalted butter
- Â½ Cup Brown sugar
- Â¼ Cup White sugar
- 1 tsp. Cinnamon
- 1 tsp. Vanilla extract
- Â¼ tsp. Salt
- Â¼ Cup Orange juice
- 4 Eggs
- 1 tsp. Cinnamon sugar
- 2 Tbsp. Cornstarch
- For the ToppingÂ…
- Â½ Cup Light brown sugar (packed)
- Â¼ Cup (1/2 stick) Unsalted butter (at room temperature)
- 1 Cup chopped pecans
- Â¼ Cup All purpose flour
- 1) Preheat oven to 425 degrees.
- 2) Poke a few holes in yams with a fork or knife the put on a baking sheet lined with aluminum foil. Place in preheated oven for 75 minutes (1 hour, 15 minutes). Remove from oven and set aside while you par bake the pie crust. *After you've laid the pie crust in your pan and folded the edges, use a pastry brush to paint the entire bottom, sides and edges with your egg whites. Sprinkle the crust with your cinnamon sugar then bake for 12 minutes. Remove from oven and set aside. Turn oven temp down to 350.
- 3) Slice yams in half lengthwise then spoon meat away from the skin into a stand mixer or large bowl. Discard the skins. Add butter, brown sugar, white sugar, cinnamon, vanilla, salt, orange juice & corn starch. Run mixer on low speed at first then increase speed as it starts coming together, about 2 minutes. Taste the mixture to see if it needs a bit more sugar. Turn the unit back on then add the eggs, one at a time after each one has incorporated itself. Turn unit off then switch to the whisk attachment whisk attachment and run on high speed for another minute or so until smooth. Pour mixture into the pie shell.
- 4) Make the topping by first combining brown sugar with softened butter using your hands. Toss pecans in a small bowl with flour before adding to the brown sugar & butter mixture. Combine these 4 ingredients together until you get a crumbled texture then sprinkle evenly over the top of your pie then bake for 45 minutes until top is nice and browned. Let cool on the counter for one hour, lightly cover with a clean towel then refrigerate until ready to serve, at least 6 hours and up to a day or two ahead of time. I like to serve each piece with a generous dollop of whip cream.
- Cooks Notes: *Par baking a pie crust means putting the pie crust in the pan then into the oven with the crust covered with foil and filled with beans at 425 for 10 minutes then removing it from the oven, take out the beans and foil then return to the oven for about 12-14 minutes more until the crust has become golden brown. If you own a "crust protector", you might want to use it after about 15 minutes into the last stage of baking in step 4.