Classic sweet potato pie gets dressed up for the holidays with a toasty, indulgent hazelnut streusel crust.
|1 pie crust (1/2 master pie crust recipe), rolled to fit a 9-inch pie pan||1/4 tsp freshly ground nutmeg|
|30 oz sweet potato puree (from 2 15-oz cans or 2 lbs roasted, peeled sweet potatoes)||1/4 tsp kosher salt|
|3 large eggs||1 cup hazelnuts|
|1/2 cup heavy cream||1/4 cup unbleached all-purpose flour|
|1/2 cup packed light brown sugar||1/4 cup packed light brown sugar|
|1/4 cup maple syrup||1 pinch kosher salt|
|1/4 tsp cinnamon||3 Tbs unsalted butter, chilled and cut into 1/2-inch cubes|
Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.
Reduce the oven temperature to 375.
Blend the sweet potato puree, eggs, cream, brown sugar, maple syrup, cinnamon, nutmeg and salt in a food processor until smooth. Pour into the prepared crust and bake for 30 minutes. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.
While the pie bakes, line a small rimmed baking sheet with foil and spread the hazelnuts on the sheet in an even layer. Toast for 5 minutes in the oven, then cool for 15 minutes.
Coarsely chop the hazelnuts or pulse them a few times in a food processor. Transfer to a medium bowl and stir in the flour, brown sugar, and salt. Add the butter chunks and rub the mixture between your fingers to incorporate the butter until the streusel topping is moist with small bits of butter throughout.
Spread the streusel topping with your hands in an even layer on the sweet potato pie, then return to the oven and cook for 20-30 minutes more, until the pie filling is set and the streusel topping is golden brown.
Cool the pie completely on a wire rack before serving.
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