Candied Yams Pecan Crust (Printable version)

A comforting blend of sweet yams filling nestled in a crisp, nutty pecan crust for festive moments.

# What you need:

→ Pecan Crust

01 - 1 1/2 cups pecan halves
02 - 1/2 cup old-fashioned oats
03 - 1/3 cup packed 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

→ Optional Topping

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

# How to Make It:

01 - Preheat oven to 350°F.
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 the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and cool slightly.
04 - In a large bowl, combine mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-blended.
05 - Pour filling into the pre-baked pecan crust and smooth the top surface.
06 - If desired, toss pecan halves with brown sugar and arrange over the filling.
07 - Bake for 55 to 65 minutes, or until the center is set and a knife inserted comes out clean. Cover crust edges with foil if browning too quickly.
08 - Cool completely before slicing. Serve at room temperature or chilled.

# Expert Advice:

01 -
  • The pecan crust shatters under your fork in the best way, proving that nuts belong in pastry.
  • One bite tastes like all the coziness of fall without needing to apologize for indulging.
  • It's the kind of pie that makes people ask for seconds before they've finished their first slice.
02 -
  • If your crust edges start browning too fast, cover them loosely with foil halfway through baking—this protects them without trapping steam in the filling.
  • The knife test matters more than the timer; every oven is different, and you want the filling set but not rubbery, so start checking at 55 minutes.
03 -
  • Make the crust the day before and wrap it tightly; you can pour the filling and bake everything on the day you need it, which spreads out the stress.
  • If evaporated milk isn't sitting on your shelf, don't panic—use heavy cream instead, though the texture will be slightly less custardy and more fluffy.
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