SWEET POTATO PRALINE CRUNCH PIE

Sweet Potato Praline Crunch Pie image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 20

CRUST:
1 cup(s) all purpose flour
1/4 teaspoon(s) salt
4 tablespoon(s) cold unsalted butter, cut into small bits
1/4 cup(s) vegetable shortening
2 - 4 tablespoon(s) water, ice cold
FILLING:
1 3/4 cup(s) cooked mashed sweet potato
1 cup(s) light brown sugar, packed
1/2 cup(s) sour cream
4 tablespoon(s) butter, melted
2 large eggs
2 tablespoon(s) bourbon
1 3/4 teaspoon(s) cinnamon
1/2 teaspoon(s) ginger, ground
1/2 teaspoon(s) salt
TOPPING:
1 cup(s) pecans, halved
2 tablespoon(s) light brown sugar, packed
1/4 teaspoon(s) cinnamon

Steps:

CRUST: In food processor, pulse togetheer flour & salt until just combined. Add butter & shortening; process just until mixture resembles coarse meal. Add ice water 1 Tbsp at a time; process until dough just comes together; do not overwork. Dough should be rough, not smooth. Shape into disk; wrap in plastic wrap. Chill at least 2 hours. (Dough will keep in fridge 3 days or in freezer 3 months).
On lightly floured surface, roll dough into 12" cirle, 1/4" thick. Fit into 9" pie pan. Chill at least 30 minutes or overnight (cover with plastic wrap if chilling more than 2 hours).
Preheat oven to 375 degrees F. Line crust with parchment paper or foil; fill with dried beans or pie weights. Bake 20 minutes. Remove paper & weights.
FILLING: Meanwhile, in large bowl, whisk together all filling ingredients. Pour into cooled crust.
TOPPING: Combine pecans, sugar & cinnamon; sprinkle over filling. Bake 35 - 40 minutes or until set. Cool on rack.

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