Sweet Potato Pie with 3-Nut Topping

• 13 cup pecans, toasted
• 13 cup hazelnuts, toasted
• 13 cup almonds, toasted
• 1 cup graham cracker crumbs
• 14 cup firmly packed dark brown sugar
• 14 teaspoon cinnamon
• 14 teaspoon ground ginger
• 1 pinch nutmeg
• 5 tablespoons unsalted butter, melted
• 18 ounces sweet potatoes
• 3 large eggs, whisked together well
• 3 tablespoons butter
• 12 cup firmly packed dark brown sugar
• 2 tablespoons honey
• 12 teaspoon ground cinnamon
• 14 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 1 pinch ground black pepper
• 12 cup heavy cream
• 14 cup unsalted butter
• 14 cup firmly packed dark brown sugar
• 2 tablespoons honey
• 13 cup whole pecans, toasted
• 13 cup whole almond, toasted
• 13 cup hazelnuts, toasted

1. CRUST: Coarsely grind the nuts in a food processor.
2. Add the remaining dry ingredients and blend one or two pulses.
3. Add the butter and blend in pulses until moist crumbs form.
4. Press the mixture into the bottom and up about 1 1/2 inches of the sides of a 9-inch spring-form pan or pie plate.
5. Refrigerate.
6. FILLING: Heat the oven to 350 degrees F.
7. Wash and dry the sweet potatoes, prick all over with a fork, put on a baking sheet and roast until tender, about an hour depending on their size.
8. Cool, peel, and puree the flesh in a food processor until very smooth.
9. Transfer to a bowl.
10. Add the eggs and mix.
11. In a small saucepan, heat the butter until it has melted and has turned brown (buerre noisette- brown butter).
12. DO NOT BURN IT.
13. Add the sugar, honey, and spices and mix, then let cook, stirring, for about a minute.
14. Remove from the heat, add the cream and whisk.
15. Let cool slightly, then add to the sweet potato puree.
16. Blend until very, very smooth.
17. Pour the filling into the crust.
18. Bake until set; the center will move only slightly when shaken, about 40 minutes.
19. If it looks like it is getting too brown, cover with foil.
20. TOPPING: About 10 minutes before the pie is done, prepare the topping by stirring the butter, brown sugar and honey in a heavy saucepan over low heat until the sugar dissolves completely.
21. Increase the heat and boil for 1 minute.
22. Mix in the nuts, mixing to make sure they are completely coated with the sugar mixture.
23. Pour the topping over the cooked pie, then continue baking for about 5 minutes.
24. Transfer to a rack and cool completely.
25. NOTE: When in doubt, make the pie wait for the topping, not the topping for the pie.
26. If the topping isn't poured onto the pie while in a semi-liquid state, it will solidify and you won't get it to spread over top of the pie.
27. NOTE 2: The topping is extremely brittle- be very careful when cutting this pie into slices.

pecans, hazelnuts, almonds, graham cracker crumbs, brown sugar, cinnamon, ground ginger, nutmeg, unsalted butter, sweet potatoes, eggs, butter, brown sugar, honey, ground cinnamon, ground ginger, ground nutmeg, ground black pepper, heavy cream, unsalted butter, brown sugar, honey, pecans, whole almond, hazelnuts

Taken from www.food.com/recipe/sweet-potato-pie-with-3-nut-topping-56006 (may not work)