Sweet Potato Sour Cream Pie

Directions

1. In the bowl of a food processor, pulse together flour, 2 teaspoons sugar and ¼ teaspoon salt. Add in the cubed butter and pulse until the butter is incorporated (about 10 seconds) or until the size of peas. Add the water and continue to pulse until the dough stays together when pinched with your hands. If it crumbles add more water, 1 tablespoon at a time.
2. Transfer the dough to a work surface and shape into a ball. Wrap the ball in plastic wrap and flatten into a disk. Refrigerate the dough for at least 30 minutes or overnight.
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the rolled out pie dough 9-inch pie dish. Fold over any excess dough and then flute the edges. Prick the bottom of the crust with a fork and transfer to the refrigerator to chill crust for 30 minutes.
4. In the meantime, heat the oven to 375 degrees. Line the chilled crust with parchment paper and fill with pie weights. Bake for 20 minutes, then remove the parchment paper and pie weights and bake for an additional 5 to 7 minutes or until crust is pale golden. Remove from the oven and transfer to a wire rack to cool.
5. In a large bowl, whisk together the sweet potato, eggs, cream, sour cream, 1 cup brown sugar, maple syrup, 1 ½ teaspoon cinnamon, ginger, ½ teaspoon kosher salt, and allspice. Pour the mixture into the cooled pie shell.
6. Transfer the pie to a large baking sheet. Bake the pie until crust is golden and the center jiggles slightly when the pan is shaken (about 50-60 minutes). Remove from the oven and transfer to a wire rack to cool completely before serving. Heat the oven to 300 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper.
7. In a small bowl, whisk together both ½ cup sugar, 2 tablespoons brown sugar, ½ teaspoon kosher salt, 1 teaspoon cinnamon, black and cayenne peppers. Set aside. In a large bowl, whisk the egg white and water until frothy. Add the pecans and toss to coat. Sprinkle the sugar mixture over the nuts and toss to coat. Pour the nuts onto the prepared baking sheet and spread out to an even single layer. Bake until the nuts start to smell caramelized (about 45 minutes), stirring every 15 minutes for even baking. Remove the pan from the oven and transfer to a wire rack to completely cool before storing. Once completely cooled the candied nuts can be stored in an airtight container at room temperature for up to two weeks.