Recipe Sweet Potato Pecan Pie (Thanksgiving)

Required Ingredients:

• 1 (9 inch) unbaked pie crust
• 2 tablespoons unsalted butter, melted
• 1 cup cooked and mashed sweet potatoes
• 2 eggs, beaten
• 3/4 cup light brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup dark corn syrup
• 1 cup evaporated milk
• 1 1/2 cups chopped pecans
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/4 cup hazelnut liqueur
• 1/4 cup pecan halves

Preparing/Cooking:

• Preheat oven to 375 degrees F (190 degrees C).
• Prepare dough for one 9 inch pie.
• Refrigerate until ready to bake.
• Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk.
• Pour filling into crust and sprinkle with chopped pecans.
• Bake for 40 to 45 minutes, or until inserted knife comes out clean.
• Set aside to cool.
• Beat together whipping cream, sugar and liqueur until soft peaks form.
• Top pie with whipped cream and pecan halves.

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