She Strengthens

A Show-Stopping Holiday Pie

This decadent pie is sure to be the star of any holiday gathering. Inspired by Gordon Ramsay’s Pecan and Cinnamon Pie, this masterpiece combines the warmth of bourbon, spiced sweet potatoes, and molasses with the crunch of pecans.

The Perfect Crust

To make the crust, combine flour, salt, and sugar in a food processor. Add cold butter and pulse until it resembles pea-sized pieces. Mix in bourbon and ice water until the dough comes together. Finish working the dough by hand to create a flaky crust. Wrap and refrigerate for at least 30 minutes.

Pre-Bake the Crust

Preheat the oven to 350°F. Roll out the dough to a 12-inch circle and place it in a 9-inch pie plate. Crimp the edges to seal and prick the bottom with a fork. Fill with pie weights and bake for 15 minutes. Remove the weights and let cool.

Sweet Potato Filling

Puree cooked sweet potatoes in a food processor until smooth. Add remaining filling ingredients and blend until smooth. Set aside.

Molasses Topping

Whisk together egg and molasses until well blended. Add brown sugar, butter, vanilla, bourbon, cayenne, and a pinch of salt. Set aside.

Assemble and Bake

Arrange half the pecans in the prebaked crust. Spoon the sweet potato filling on top and spread evenly. Add the molasses topping and spread evenly over the layer of pecans. Arrange the remaining pecans in a decorative layer. Bake until a toothpick inserted in the center comes out clean, 60 to 75 minutes. Cool at room temperature for at least 30 minutes before serving.

Serve with Flair

Serve warm with whipped cream or cinnamon ice cream for a truly unforgettable holiday treat.