Properties

High carb No pork No chicken No grains No oil No fruits High sugar High fat Complex carbs High sodium High protein

Methods

1 Make The Pie Crust. (See Pie Crust Recipe For Instructions On Pre-Baking A Pie Crust.) If You Use A Store-Bought Frozen Crust, You Do Not Need To Pre-Bake It, Just Defrost It 10 Minutes And Prick The Bottom All Over With A Fork Before Using. 2 Make The Sweet Potato Pur�e. In A Large Saucepan, Cover The Sweet Potato Pieces With Water And Bring To A Boil. Simmer For 15 Minutes Or Until The Sweet Potato Pieces Are Soft When Poked With A Knife Or Fork. Drain. Pur�e In A Food Processor Until Smooth. You May Need To Add Back A Little Liquid (A Tablespoon Or Two Of Water) To Get A Smooth Consistency. Let Cool Completely Before Using. 3 Prepare The Pie. Preheat The Oven To 375�F. Place Rack At Bottom Of Oven. In A Large Bowl, Whisk Together The Eggs, 1/3 Cup Brown Sugar, And Maple Syrup Until Smooth. Add The Sweet Potato Pur�e, Salt, Cinnamon, Nutmeg, And 3/4 Cup Of Cream. Mix Until Completely Smooth. Pour Into Cooled Crust. 4 Bake The Pie. Bake On Lowest Rack For 50 Minutes, Until Filling Has Set. You May Want To Tent The Edges Of The Pie With Aluminum Foil Or A Pie Crust Protector To Prevent The Pie Crust Edges From Burning. Cool On Rack For One Hour. Then Transfer To Refrigerator And Chill Completely. 5 Make The Pecan Topping. Melt 3 Tbsp Butter In A Small Saucepan Over Medium Heat. Add 1/2 Cup Of Brown Sugar And Cook, Stirring, Until Smooth, About 3 Minutes. Add 1 Tbsp Cream, And Mix In. Add The Pecans, Mix To Coat The Pecans With The Sugar Mixture. Let Cool For 1 Minute. Pour Mixture Over Cooled Pie. Use A Rubber Spatula To Spread Topping Over The Top Of The Pie. Cool Until Topping Has Hardened, About 30 Minutes.