For the pie:
- Preheat the oven to 350 degrees F.
- Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the Kerrygold Unsalted Butter and stir to combine.
- Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom (I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom).
- Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.
For the Filling:
- In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined.
- Add the remaining ingredients and stir to combine.
- Pour the filling into the prepared crust and bake at 350 degrees F for about 35-40 minutes or until the center of the pie is set and no longer really jiggly.
- Allow to cool to room temperature.
For the Pecans:
- Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with foil and lightly grease with cooking spray. Set aside.
- In a small bowl, combine the sugar, salt, and cinnamon. In a separate bowl, stir together the butter and vanilla and then toss in the pecans.
- Add the sugar mixture and toss to evenly coat the nuts. Spread the nuts out on the baking pan and bake for 30-35 minutes, stirring every 10 minutes.
- Once dry and aromatic, remove from the oven and allow to cool completely. Store in an airtight container until ready to serve.
For the Whipped Cream:
- In a large bowl or stand mixer fitted with the whisk attachment, whip the cream on medium speed until thickened and medium peaks form.
- Add the marshmallow fluff and continue whipping until thickened to a cloud-like consistency.
- Dollop on top of the pie and decorate with pecans as desired.
NOTES: To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.
Recipe by Kate Woods