Candied Yams Pecan Crust (Printable)

A warm, rich dessert blending sweet yams and crunchy pecan crust, perfect for cozy celebrations.

# What You'll Need:

→ Pecan Crust

01 - 1.5 cups pecan halves
02 - 0.5 cup old-fashioned oats
03 - 0.33 cup brown sugar
04 - 0.25 teaspoon salt
05 - 0.33 cup unsalted butter, melted

→ Candied Yams Filling

06 - 2 cups cooked, mashed yams
07 - 0.75 cup packed brown sugar
08 - 0.5 cup evaporated milk
09 - 2 large eggs
10 - 0.25 cup unsalted butter, melted
11 - 1 tablespoon maple syrup
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon ground cinnamon
14 - 0.5 teaspoon ground nutmeg
15 - 0.25 teaspoon ground ginger
16 - 0.25 teaspoon salt

→ Topping

17 - 0.5 cup pecan halves
18 - 2 tablespoons brown sugar

# Method:

01 - Set oven temperature to 350°F.
02 - In a food processor, pulse pecans, oats, brown sugar, and salt until finely ground. Add melted butter and pulse until the mixture resembles wet sand.
03 - Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from oven and allow to cool slightly.
04 - In a large bowl, combine mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the filling is smooth and well-blended.
05 - Pour the yam filling into the pre-baked pecan crust and smooth the surface evenly.
06 - If using the topping, toss pecan halves with brown sugar and arrange decoratively over the filling.
07 - Bake for 55 to 65 minutes until the center is set and a knife inserted into the center comes out clean. If the crust edges brown too quickly, cover with aluminum foil to protect.
08 - Allow the pie to cool completely before slicing. Serve at room temperature or chilled, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The nutty pecan crust shatters just right, holding a silky filling that melts on your tongue without feeling heavy.
  • One pie feeds a crowd, and it tastes even better the next day when all those spices have had time to get to know each other.
  • It's the kind of dessert that makes people pause mid-conversation and ask for the recipe.
02 -
  • Don't skip the pre-baking of the crust—it prevents a soggy bottom and gives the pecans time to toast and firm up.
  • If your filling looks grainy or has lumps when mixing, press it through a fine-mesh sieve before pouring; smooth filling bakes evenly and looks elegant on the plate.
  • Cover the crust edges with foil if they're browning too fast—the edges bake much quicker than the filling, and you want everything golden, not burnt.
03 -
  • Toast your pecans lightly in a dry skillet for a minute before pulsing them into the crust—it amplifies their nuttiness and makes people wonder what your secret ingredient is.
  • Don't skip the vanilla extract even if it seems like a small amount; it's the bridge that connects all those warm spices and prevents any single flavor from dominating.
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