Sweet Potato Chiffon Pie with Pecan Crust

Too many things in need of the oven Christmas day, so I decided that was a good excuse to make an old-fashioned chiffon pie suited to the holiday.

Pecan Crust

3 c raw pecans
6 T muscovado/light brown sugar
1 t cinnamon
1⁄2 t salt
6 T butter, cubed

Pulse pecans, brown sugar, cinnamon, and salt in food processor until coarsely chopped. Add butter and pulse until mixture is finely ground and holds together like damp sand. Set aside 1/4 c of crumb mixture for topping and press the rest into a deep-dish pie plate. Bake 8–10 minutes in a preheated 350ºF oven until lightly colored and fragrant. Set aside until ready to fill.

Sweet Potato Chiffon Filling

3 eggs, separated
1 1/2 c egg nog (may substitute a 13-oz can of evaporated milk)
1/2 c muscovado or light brown sugar
1/2 t cinnamon
1/8 t nutmeg
1/8 t ginger
1/8 t salt
1 envelope unflavored gelatin
2 c mashed sweet potatoes
1 t pure vanilla extract
1/4 c fine-ground muscovado or light brown sugar

Combine the eggnog, 1/2 c sugar, cinnamon, nutmeg, ginger, and salt with yolks of the 3 eggs and the gelatin in the top of a double boiler and beat well. Place over boiling water and cook the mixture for about 10 minutes, stirring constantly, until mixture reaches 170ºF. Remove top of boiler from heat, and beat in the mashed sweet potatoes and vanilla. Cover and refrigerate until cool.

Whip the egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue to beat until the peaks are stiff. Fold the egg whites into the cooled sweet potato mixture. Spread the filling evenly over the pecan crust and refrigerate the pie for at least 1 hour, preferably overnight.

Topping

8 oz heavy cream whipped in ISI whipped cream maker with a teaspoon of sugar and 1/4 t vanilla or whip by hand
1/4 c reserved pecan crumb mixture

When ready for dessert, dispense whipped cream in concentric circles to cover the top of the pie (or drop in dollops from a bowl and spread). Sprinkle reserved pecan crumbs over top of whipped cream, slice, and serve.

Merry Christmas to all, and to all a good night!

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Sweet Potato Chiffon Pie with Pecan Crust