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Sweet Potato Pie

Sweet Potato Pie
Paul Azzone relies on this simple but special deep-dish pie to provide a down-home finish to hearty autumn meals served at home in Shoreham, New York. Pecans and pumpkin-pie spices make this one comforting seasonal classic.
8 ServingsPrep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 1-2/3 cups pie crust mix
  • 1/4 cup chopped pecans
  • 3 to 4 tablespoons cold water
  • 3 eggs
  • 2 cans (15 ounces each) sweet potatoes, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 to 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Whipped topping and additional chopped pecans, toasted, optional

Directions

  • In a small bowl, combine pie crust mix and pecans. Gradually add
  • water, tossing with a fork until dough forms a ball. Roll out to fit
  • a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Flute
  • edges; set aside.
  • In a food processor, combine the eggs, sweet potatoes, milk, pumpkin
  • pie spice, vanilla and salt; blend until smooth. Pour into pastry.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35
  • minutes longer or until a knife inserted near the center comes out
  • clean. Cool on a wire rack. Garnish with whipped topping and toasted
  • pecans if desired. Yield: 8 servings.
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