Ingredients:
- 1.5 cups (190g) All-purpose flour
- 0.5 tsp Fine sea salt
- 0.5 cup (113g) Unsalted butter, frozen and cubed
- 4 tbsp Ice water
- 1 large Egg white
- 2 cups (450g) Roasted sweet potato purée
- 0.5 cup (100g) Dark brown sugar, packed
- 2 large Eggs, room temperature
- 0.5 cup (120ml) Heavy cream
- 1 tsp Vanilla bean paste
- 1.5 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground cloves
- 0.25 tsp Nutmeg, freshly grated
- 1.5 cups (150g) Raw pecan halves
- 0.33 cup (80ml) Pure maple syrup
- 2 tbsp (28g) Unsalted butter, melted
- 0.5 tsp Flaky sea salt
Instructions:
- Pulse the flour, salt, and frozen cubed butter in a food processor until the mixture resembles coarse meal with some pea sized lumps.
- Drizzle the ice water in one tablespoon at a time, pulsing just until the dough begins to clump together.
- Form the dough into a disk, wrap in plastic, and chill for at least 1 hour until the butter is firm and the gluten has relaxed.
- Roll the dough to a 12 inch circle and fit it into your pie plate, then par bake at 375°F for 15 minutes until the edges are pale gold and the base looks dry. Note: Use pie weights to prevent the bottom from puffing up.
- Brush the warm crust with the egg white immediately after removing from the oven to create a waterproof seal.
- Whisk the roasted sweet potato purée, brown sugar, room temperature eggs, heavy cream, vanilla, and all the spices until the mixture is silky and no streaks remain.
- Pour the sweet potato mixture into the par baked shell and smooth the top with a spatula.
- Toss the pecan halves with the melted butter and maple syrup in a separate bowl until every nut is glistening.
- Arrange the pecans over the filling (you can go for a random scatter or a concentric circle for a fancy look).
- Bake at 350°F for 45 to 55 minutes until the center jiggles slightly like Jell O but the pecans are bubbling and fragrant.
- Sprinkle with the flaky sea salt immediately after taking it out of the oven.