Candied Yams Pecan Crust (Printable)

Smooth candied yams filling with a crisp pecan crust, rich in warm spices and nutty flavor.

# Components:

→ Pecan Crust

01 - 1 1/2 cups pecan halves
02 - 1/2 cup old-fashioned oats
03 - 1/3 cup brown sugar
04 - 1/4 teaspoon salt
05 - 1/3 cup unsalted butter, melted

→ Candied Yams Filling

06 - 2 cups cooked, mashed yams
07 - 3/4 cup packed brown sugar
08 - 1/2 cup evaporated milk
09 - 2 large eggs
10 - 1/4 cup unsalted butter, melted
11 - 1 tablespoon maple syrup
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon ground cinnamon
14 - 1/2 teaspoon ground nutmeg
15 - 1/4 teaspoon ground ginger
16 - 1/4 teaspoon salt

→ Topping

17 - 1/2 cup pecan halves
18 - 2 tablespoons brown sugar

# Directions:

01 - Set oven temperature to 350°F (175°C).
02 - In a food processor, pulse pecans, oats, brown sugar, and salt until finely ground. Add melted butter and pulse until mixture resembles wet sand.
03 - Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and set aside to cool slightly.
04 - In a large bowl, combine mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-blended.
05 - Pour filling into the pre-baked pecan crust and smooth the top with a spatula.
06 - Toss pecan halves with brown sugar and arrange over the filling surface.
07 - Bake for 55 to 65 minutes, or until the center is set and a knife inserted comes out clean. Cover the crust edges with foil if needed to prevent over-browning.
08 - Cool completely before slicing. Serve at room temperature or chilled.

# Expert Advice:

01 -
  • The pecan crust is nutty and crisp in a way that store-bought pie shells could never match, giving you that satisfying crunch with every bite.
  • Once you taste how the maple syrup and warm spices melt into that silky yam filling, you'll wonder why you ever made it plain.
02 -
  • If your filling looks too watery before baking, it means your yams were too wet—roast or drain them next time, because a watery pie will never set properly in the center.
  • Don't skip the pre-baking of the crust; a raw crust will stay soggy no matter how long the pie bakes, and that's the difference between a good pie and one that disappoints.
03 -
  • If your filling cracks slightly on top while baking, it's actually a sign the center is setting—cracks don't mean failure, they mean you're almost there.
  • Use a pie shield or foil tent if your crust is browning too quickly; this gives the filling time to set without the edges burning.
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