Pecan Crunch Sweet Potato Pie with Crumb Topping

Pecan Crunch Sweet Potato Pie

Sweet potato custard sits beneath a thick layer of brown-sugar pecan crumbs in this 9-inch deep-dish pie. The filling is smooth and orange; the topping is chunky and craggy, not a glossy pecan-pie layer. Roasting the potatoes helps keep the custard from turning watery, and parbaking the crimped crust gives it a firmer bottom. Add the crumbs once the filling has started to set, then cool the pie for at least 2 hours before cutting it into 8 wedges.

Ingredients for Pecan Crunch Sweet Potato Pie

Crust and filling

• About 2 lb whole sweet potatoes (900g), enough to yield 2 cups roasted, mashed flesh
• Pie dough for one 9-inch deep-dish single crust
• 1/2 cup granulated sugar (100g)
• 2 large eggs
• 3/4 cup whole milk (180g)
• 3 tablespoons unsalted butter, melted (45g)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt

Pecan crunch topping

• 1/2 cup packed light brown sugar (100g)
• 1/3 cup all-purpose flour (40g)
• 5 tablespoons unsalted butter, cold and cubed (70g)
• 1 cup chopped pecans (110g)

How to Bake Pecan Crunch Sweet Potato Pie

1. Roast the sweet potatoes: Preheat the oven to 400°F (205°C). Place the whole potatoes on a lined rimmed baking sheet. Roast for about 50 to 70 minutes, checking at 45 minutes, until a fork slips easily into their centers. Cool until easy to handle, then peel and mash or purée. Measure 2 cups of cooked flesh for the filling; potato size can affect the yield.
2. Parbake the crust: Reduce the oven to 375°F (190°C). Fit the dough into a room-temperature 9-inch deep-dish pie plate and crimp a substantial rim. Line with parchment, fill with pie weights, and bake for about 15 minutes. Remove the parchment and weights, then bake for another 5 to 8 minutes, until the bottom looks dry and the edge begins to color.
3. Mix the filling: Reduce the oven to 350°F (175°C). Whisk the 2 cups mashed sweet potato with the granulated sugar, eggs, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until evenly blended with no egg streaks. Pour into the crust, keeping the filling below the crimped rim. A shallow shell may not hold it all. Set the pie on a room-temperature rimmed baking sheet for easier handling.
4. Start baking and make the crumbs: Bake the filled pie uncovered for about 25 to 30 minutes, until the outer filling begins to set but the center is still soft. Meanwhile, rub or cut the cold butter into the brown sugar and flour until coarse crumbs form. Stir in the pecans, leaving some irregular clusters rather than mixing them into a paste.
5. Add the pecan topping: Gently scatter the crumbs over the partially set filling without pressing them down. Bake for about 30 to 45 minutes more, starting to check after 55 to 60 minutes of total filled-pie baking. The topping should be browned, the filling set near the edges, and the center should jiggle gently when nudged—not slosh. If the topping or crust edge darkens too quickly, shield it loosely with foil while the center finishes baking.
6. Cool and slice: Cool the pie on a wire rack for at least 2 hours so the custard can finish setting. For neater wedges, refrigerate the cooled pie before slicing.

When to Add the Pecan Crunch

The first bake gives the custard enough structure to hold a distinct crumb layer. If the surface still looks very fluid after 25 to 30 minutes, wait until the outer filling has started to set before adding the topping. Scatter the clusters lightly; pressing them into the custard can make them sink.

How to Tell When the Pie Is Done

Gently nudge the dish. The edges should be set, while the center has a small, gelatin-like wobble. A center that moves like liquid needs more oven time, even if the pecans are already brown. Let the pie cool fully before cutting: warm custard can collapse into a messy wedge.

Make-Ahead and Storage

To make the pie ahead, cool it completely, then cover and refrigerate for up to 3 days. Serve it cool or let individual slices lose some chill before serving. The crust and crumb topping are crispest on the day of baking. Serve plain to show the layers, or offer whipped cream alongside.

For a different sweet potato pie, try brown butter sweet potato pie.

Nutrition

Approximate nutrition per wedge, based on 8 wedges and a typical deep-dish pie crust: 530 calories, 6g protein, 31g fat, and 57g carbohydrates. Per 100g of finished pie: approximately 325 calories, 4g protein, 19g fat, and 35g carbohydrates. Values vary with the crust, the amount of roasted sweet potato obtained, and the pie’s final weight.