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Sweet Potato Pie with Three-Nut Topping

1/3 cup walnuts, toasted
1/3 cup hazelnuts, toasted
1/3 cup almonds, toasted
1 cup graham cracker crumbs
1/4 cup firmly packed dark brown sugar
1/2 teaspoon pumpkin pie spice
5 tablespoons unsalted butter, melted

18 ounces sweet potatoes
3 large eggs
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
2 tablespoons honey
1 teaspoon pumpkin pie spice
1/2 cup whipping cream

1/4 cup (1/2 stick) unsalted butter
1/4 cup firmly packed dark brown sugar
2 tablespoons honey
1/3 cup whole almonds, toasted
1/3 cup whole hazelnuts, toasted
1/3 cup walnuts, toasted

Coarsely grind all nuts in processor. Blend in graham cracker
crumbs, sugar and pumpkin pie spice. Add butter and blend in using
on/off turns until moist crumbs form. Press crumbs onto bottom and
sides of 9-inch deep-dish glass pie dish. Set aside.

Preheat oven to 350F. Bake sweet potatoes until tender, about 1
hour. Cool potatoes; peel. Puree in processor. Transfer to bowl
and whisk in eggs. Cook butter in heavy medium skillet over medium
heat until melted and brown. Add sugar, honey and pumpkin pie spice
and boil 1 minute, stirring constantly. Whisk in cream. Add butter
mixture to potato puree; blend until smooth.

Pour filling into crust. Bake until center moves only slightly when
pan is shaken, covering with foil if crust browns too quickly,
about 40 minutes.

Stir butter, dugar and honey in heavy medium saucepan over low heat
until sugar dissolves. Increase heat and boil 1 minute. Mix in
nuts, coating completely.

Spoon hot nut mixture over pie. Continue baking until topping
bubbles, about 5 minutes. Transfer to rack and cool completely.

Serves 8.


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