Pecan Pie Recipe

Angel Moore making Pecan Pie

Meet Angel

Angel is a senior neuroscience major from Belle, West Virginia.  She has worked at the Berea College Farm Store for the past three years.  She credits the Farm Store with helping her become more thoughtful about her health and what she eats. Angel notes that her mother and her 6th grade teacher, a Berea alumna, encouraged her to pursue a higher education.  This holiday season, as a thanks to the generous alumni and friends that have made her education possible, Angel would like to share one of her favorite recipes from the farm store- a sweet potato pecan pie recipe!

This holiday season, as you enjoy special meals and fellowship, please consider making a gift to the Berea Fund to support education for special students like Angel, students with limited economic resources but unlimited potential. Your investment in their lives and education makes you a part of all their future success. This brings our best wishes for the holidays!

See Angel’s Recipe Below!

“Donors give you the key to open the door to your future. It’s up to me to find that door, but maybe I need a little extra help opening it. I couldn’t have done this without donors.”

-Angel Moore, ’18

Angel Moore Pecan Pie

Ingredients: All-Butter Crust

1 1/2 cups of flour (1 cup all-purpose flour+1/2 cup Berea College Stone Ground Red Turkey Wheat
9 tablespoons cold butter, cut into 1/2 chunks
2 teaspoons sugar
1 teaspoon salt
4 tablespoons cold water

Preparation: All-Butter Crust

In a medium bowl, mix flour, sugar, and salt together. Add cold butter cubes and blend with pastry blender or by hand until butter is uniformly distributed and the size of small peas (you can also pulse a few times in a food processor).

Add water a tablespoon at a time until dough comes together. Gather into a ball, place on a sheet of plastic, and flatten into a disc.

Chill for at least 30 minutes or overnight. Roll into a circle 1 inch larger than your pie pan. Place in pie pan and fold dough under and crimp edges. Freeze until needed.

Ingredients: Filling

2 cups of cooked & pureed sweet potatoes
2 eggs
1-14. oz can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
Dash of nutmeg
1 cup of pecans
3 tablespoons butter, melted
1 tablespoon heavy cream
1/2 cup of brown sugar

Preparation: Filling

Preheat oven to 425°F.

Using a mixer or blender, combine sweet potato puree, eggs, condensed milk, vanilla extract, cinnamon, and nutmeg. Pour into prepared pie crust.

Place pecans in medium bowl, and mix in butter, cream, and brown sugar. Spread over sweet potato mixture.

Place pie on baking sheet to catch any drips. Bake at 425°F for 15 minutes, turn oven to 350°F, and bake until set, another 35 to 45 minutes.