Make Justice of the Pies’ Candy Potato Praline Pie recipe for Thanksgiving


Positive, you would do a pumpkin pie. However this decadent Louisiana-style Candy Potato Praline Pie is a stunner. The recipe is included in Maya-Camille Broussard’s new “Justice of the Pies” cookbook (Clarkson Potter, $30), which mixes tales about social justice heroes in among the many tempting pie and quiche recipes. Broussard, who stars on the Netflix present, “Bake Squad,” owns Chicago’s Justice of the Pies, a bakery impressed by her father, who was a prison protection lawyer (and who, in fact, liked pie.)

This candy potato pie, Broussard says, provides “a nod to my paternal household’s Louisiana roots.” French colonists introduced pralines, these decadent, pecan-laced treats, to Louisiana after they settled there. You’ll discover these traditional praline elements —  evaporated milk, sugar, butter and pecans — on this pie’s custard filling and topping. And the wealthy sauce that finishes every little thing off is a caramelized winner.

“Whereas I do love candy potatoes,” Broussard says within the e book, “I have to admit that the praline sauce is my favourite a part of this pie.”

And there’s further excellent news for you vacation pie bakers planning forward: The pie retains within the fridge for as much as every week or frozen as much as two months.

Candy Potato Praline Pie

Makes one 9-inch pie


2 to 2½ kilos candy potatoes (about 2 massive)

Flour, for rolling out

Your favourite all-butter pie dough

1½ cups (330g) packed mild brown sugar

Justice of the Pies (Clarkson Potter) 

8 tablespoons (1 stick) unsalted butter, at room temperature

2 massive eggs

½ cup (117g) evaporated milk

2 teaspoons pure vanilla extract

½ teaspoon floor cinnamon

½ teaspoon floor nutmeg

½ teaspoon kosher salt

1/3 cup (93g) Broussard Praline Sauce (see recipe beneath)

½ cup (64g) chopped pecans

Vanilla Bean Chantilly Cream (see recipe beneath)


Modify a rack to the center place and warmth the oven to 400 levels.

Wrap the candy potatoes with foil and place on a baking sheet. Bake till extraordinarily mushy and a knife inserted into their thickest half meets no resistance, about 2 hours. Take away from the oven and funky for 20 minutes.

Halve every candy potato lengthwise and use a spoon to scoop the potato flesh right into a medium bowl (discard the skins). Mash the candy potatoes till they’re creamy and clean. Take away and discard any seen fibrous strings. Cowl the bowl with plastic wrap and refrigerate for 1 hour.

In the meantime, flippantly flour the counter and roll the pie dough to a 12-inch circle. Rigorously switch the dough to a 9-inch pie pan. Roll the overhang to the sting of the pan and crimp. Refrigerate for 10 minutes.

Warmth the oven to 350 levels.

In a stand mixer fitted with the paddle attachment (or in a big bowl utilizing a hand mixer), beat collectively the brown sugar and butter on medium pace till creamed, 3 to 4 minutes. Add the eggs and blend till effectively mixed. With the mixer on, slowly pour within the evaporated milk. Add the vanilla, cinnamon, nutmeg and salt and blend to mix. Measure out 2 cups (546g) of mashed candy potatoes, add to the bowl and beat till the feel of the filling reveals small white specks, about 1 minute.

Take away the pie shell from the fridge and place it on a baking sheet. Pour the filling into the pie shell and bake till the highest is barely browned and has a caramelized shine, about 1 hour quarter-hour.

Now’s the right time to make the praline sauce.

When it’s finished baking, take away the pie from the oven and funky at room temperature for 1 hour earlier than utilizing a silicone or offset spatula to unfold the praline sauce throughout its total floor. Sprinkle the finely chopped pecans on high and add a dollop of Vanilla Bean Chantilly Cream, in the event you’d like. You may as well chill the pie within the fridge in the event you desire a firmer, colder pie.

The pie retains very effectively within the fridge for as much as one week, or freeze for 2 months and defrost within the fridge.

Broussard Praline Sauce

Makes 1¼ cups


2 tablespoons unsalted butter

¼ cup (50g) granulated sugar

1¼ cups (295g) heavy cream


In a big heavy-bottomed pot or Dutch oven, soften the butter over medium warmth. Stir within the sugar till it’s totally coated in butter. Proceed cooking the sugar, stirring each 2 to three minutes, till it reaches deep amber brown, 15 to twenty minutes.

Stir within the heavy cream. The browned sugar will get arduous as soon as the chilly cream hits it — simply belief and proceed to stir till the sugar dissolves. Scale back the warmth to low and permit the combination to simmer. The sauce alongside the perimeters of the pot will begin to kind a thicker movie. Hold whisking and scraping alongside the perimeters of the pot, whisking the thick elements again into the middle of the filling, till the combination is an amber colour, 30 to 45 minutes.

Take away from the warmth and permit the combination to chill for 20 minutes. Pour the combination right into a glass jar with a lid (a mason jar or one thing comparable works finest). As soon as it involves room temperature, the consistency of the praline sauce is spreadable. You may depart it at room temperature for as much as 3 days— or refrigerate for as much as 1 month. To shortly carry the praline sauce again to room temperature, fill a saucepan with a couple of inches of water, carry to a boil, then flip off the warmth and set the jar (with the lid on) within the water for 15 to twenty minutes. For a pourable consistency, depart the jar within the water for 25 to half-hour. Stir (it’s regular for some butter to separate) earlier than serving.

Vanilla Bean Chantilly Cream

Makes 1½ to 2 cups


1 cup (235g) heavy cream (with not less than 35% butterfat)

½ vanilla bean

2 tablespoons powdered sugar

½ teaspoon pure vanilla extract


Place a stand mixer bowl and the whisk attachment (or a medium mixing bowl and beaters if utilizing a hand mixer) within the freezer for 15 to twenty minutes. Whereas the tools chills, pour the heavy cream right into a measuring cup. Utilizing a pointy paring knife, slice the vanilla bean lengthwise down the middle of the pod. Gently scrape the seeds from every half of the pod into the heavy cream. (Attempt to not apply an excessive amount of stress or you may very well scrape up among the pores and skin.) Discard the vanilla pod.

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