We’ve rolled two New Orleans classic pies into one to make a rich, deep, and satisfying dessert. It’s a real restaurant favorite that has been known to make visitors from the South go wild.

　　

Ingredients

feeds 8

　　

The Crust

Dough for One-Crust Pie (page 172)

　　

The Filling

2 cups cooked, mashed sweet potato (about 1 pound potatoes)

　　3/4 cup sugar

　　2 large eggs, lightly beaten

　　1/2 teaspoon kosher salt

　　1/4 teaspoon ground nutmeg

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground allspice

　　1/2 teaspoon vanilla

　　2/3 cup sweetened condensed milk

　　

The Topping

1 cup coarsely chopped pecans

　　2 large eggs, beaten

　　2 tablespoons butter, softened

　　2 teaspoons vanilla

　　1/2 cup sugar

　　1/2 cup dark corn syrup

　　Pinch of kosher salt

　　1/8 teaspoon ground cinnamon

　　

The Garnish

Sweetened whipped cream

　　

Step 1

Preheat the oven to 325°. Pick out a 9 by 1 1/4-inch pie pan. This is a bit deeper than normal in order to hold everything. Roll out the pie crust, fit it into the pie pan as directed, and chill it in the freezer til you’re ready for it.

　　

Step 2

Grab a big bowl and dump all the ingredients for the filling into it. Mix well and set the mixture aside.

　　

Step 3

Now take another bowl and throw in all the ingredients for the topping into it. Stir together and set aside.

　　

Step 4

Pull the pie shell out of the freezer and spoon in the filling. Smooth and even the surface. Then pour the topping over it. Pop the pie into the oven and bake for 1 1/2 hours, or til the crust is golden and the filling is set. Cool the pie on a rack. Serve slices of pie at room temperature with a nice plop of sweetened whipped cream.

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