A Southern Classic Sweet Potato Pie never disappoints. The pecan-crunch streusel is really what sets this particular sweet potato pie apart, adding a decadent praline layer with a crunchy crumb topping. Serve a big slice with a generous dollop of fresh whipped cream for a bonefide treat.
You can also see this Sweet Potato Pie with a Pecan-Streusel featured here on PARADE
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Helpful Kitchen Items:
A Southern Classic Sweet Potato Pie
- 1 9-inch refrigerated pie crust or frozen deep dish
- 2 cups pureed sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup heavy cream
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup crushed vanilla wafer crumbs
- 1/4 tsp ground cinnamon or pumpkin pie spice
- 2 Tbsp cold butter cubed
- 1/4 cup chopped pecans
- 1/4 cup English toffee bits (Bits-o-Brickle)
- 2 cups fresh whipped cream
- reheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside.
- In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined.
- Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes.
- Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand.
- After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
- Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.