Yam Pie with Chestnut Cream 栗子奶油地瓜派

Got an invitation to a friend's house for the Christmas party which I brought this homemade yam/sweet potato pie with me as the desert.
今年聖誕節朋友邀請我參加他們的剩蛋批踢，主人很喜歡南瓜派 (西方感恩節+聖誕節最普遍的甜點，也可用地瓜代替) 所以做了這個甜點帶過去。

  派皮 / CRUST：

1 1/2c (375ml) Graham Cracker Crumbs (about 8 crackers)；2tbsp(30ml) Granulated sugar；6tbsp(90ml) melted unsalted butter

Mix all ingredients in large ball. Firmly press mixture into bottom and up sides of 9in/23cm pie plate, and refrigerate for at least 30 minutes.

1 1/2杯(375ml)消化餅/全麥餅乾；2湯匙(30ml)砂糖；6湯匙(90ml)融成液體的無鹽奶油

將所有的材料一塊放入碗公攪勻。倒入9in/23cm的派盤裡慢慢壓實，移到冰箱至少半小時。

  餡 / FILLING：

2 1/2c (600ml) Yam/Sweet Potato (orange), cooked & mashed；1c(250ml) 33% Whipping Cream；1c(250ml) Light Brown Sugar；4 Large Eggs；2tbsp(30ml) Dark Run；2tsp(10ml) Vanilla Extract；1tsp(4ml) Ground Cinnamon；1/2tsp(2ml)Ground Nutmeg；1/4tsp(1ml) Salt；pinch Ground Clove & All Spice

Preheat oven to 350℉/180℃. Purée ingredients in a food processor until smooth. Pour into prepared crust and bake until filling is just set. 40-45 minutes. Cool on wire rack.

2 1/2杯(600ml)紅心地瓜,煮熟壓泥；1杯(250ml)33% 鮮奶油；1杯(250ml)黃砂糖；4顆大雞蛋；2湯匙(30ml)深色藍姆酒；2茶匙(10ml)香草精；1茶匙(4ml)肉桂粉；1/2茶匙(2ml)肉豆蔻粉；1/4茶匙(1ml) 鹽；丁香粉&綜合香料少許。

     * 沒有藍姆酒or肉豆蔻or綜合香料就免了

遇熱烤箱至350℉/180℃。所有的材料(蛋除外)放入食物調理機打勻後將蛋一次一顆加入打成泥狀後將混合液倒入派盤，輕輕敲幾下讓氣泡冒出來。烤35-45分鐘後放涼。

  栗子奶油霜 / TOPPING：

1c (250ml) 35% Whipping Cream；1tbsp(15ml) Dark Rum；1/3c(75ml) Candied Chestnut,mashed；2tbsp Sugar；Candied Chestnuts as garnish (optional)

In a large bowl, whisk together whipping cream, run and mashed chestnut. Whip until stiff peaks form. Transfer half of mixture to a piping bag with star tip and pipe a border of cream around edge of pie. Garnish with candied chestnuts. Serve with extra cream

1杯(250ml)35% 鮮奶油；1湯匙(15ml)深色藍姆酒；1/3杯(75ml)糖漬栗子,壓碎過濾網；2湯匙 砂糖；完整的糖漬栗子幾顆(裝飾用，可不加)

鮮奶油，蘭姆酒和過完濾網的栗子沙放入碗公用打蛋器打成堅挺霜狀。將一半的栗子奶油放入擠花袋沿著派的周圍擠出一圈奶油花，放幾瓣裝飾用的糖漬栗子。剩下的一半栗子奶油倒入小碗讓客人自由取用。(若不需要或嫌麻煩，一開始打奶油霜時，所有材料減半)