Louisiana Yam-Pecan Pie

1 pie servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
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Louisiana Yam-Pecan Pie
My girlfriend gave me this recipe when she was going to college. She found the recipe in a college magazine named Co-ed, circa 1968. This Louisiana twist on pecan pie combines sweet mashed yams with molasses, honey, and warm spices for a rich, Southern dessert.

Ingredients

1 pie servings
  • 2 cups cooked, peeled mashed yams (about 4 medium yams)
  • 1/4 cup melted butter or margarine
  • 3 eggs slightly beaten
  • 1/2 cup molasses
  • 1/4 cup honey
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp cinnamon
  • 1 tsp grated orange rind
  • 1/2 cup light cream
  • 1 cup pecan halves
  • 1 unbaked pastry shell

Step-by-Step Instructions

  1. Beat the yams, butter, eggs, molasses, honey, salt, spices, orange rind and cream until well blended and smooth.
  2. Turn the yam mixture into the pastry shell.
  3. Arrange the pecans over the top of the filling.
  4. Bake in a very hot oven at 450°F for 15 minutes, then reduce heat to 350°F and bake for 45 minutes or until the filling is set and a knife inserted near the center comes out clean.

Common Problems and Solutions

Q: Why did my filling crack on top?

A: Overbaking is the most common cause. The filling is done when it's set around the edges but still slightly jiggly in the center. It will continue to cook as it cools.

Q: Can I use canned yams instead of fresh?

A: Yes, you can use canned yams. Drain them well and mash thoroughly. Avoid using the candied yams in syrup, as they're too sweet and will make the pie overly sugary.

Q: My pie shell got soggy. What happened?

A: The high initial temperature (450°F) should set the crust quickly. Make sure your oven is fully preheated and consider brushing the raw crust with a thin layer of beaten egg white before adding the filling.

Tips and Techniques

For the smoothest filling, use a hand mixer or food processor to blend the yam mixture. Make sure your yams are completely mashed with no lumps. The high starting temperature is crucial—it sets the crust and prevents sogginess, so don’t skip preheating to 450°F.

Ingredient Substitutions

  • light cream: half-and-half or evaporated milk
  • molasses: dark corn syrup or cane syrup
  • fresh yams: canned yams (drained) or sweet potatoes

Equipment Needed

  • 9-inch pie pan
  • Electric mixer or food processor
  • Mixing bowls
  • Measuring cups and spoons

Historical Context

This recipe appeared in Co-ed magazine in 1968, during a time when Southern college students were sharing regional specialties. It represents a Louisiana take on classic pecan pie, incorporating sweet potatoes which thrive in Louisiana’s climate and have been a staple crop since the 1800s.