Harvest Sweet Potato Pie
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
YIELD: 16 servings (2 pies).
Years ago, we baked pies a few days before holiday gatherings and placed them in a tall pie safe on our back porch. My father called this sweet potato pie recipe "royal pie," because he thought it was fit for a king. It's a treasured hand-me-down family recipe. —Fae Fisher, Callao, Virginia
Ingredients
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Dough for 2 single-crust pies
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4 large eggs
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1 can (12 ounces) evaporated milk
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1-1/4 cups sugar
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3/4 cup butter, melted
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2 teaspoons ground cinnamon
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2 teaspoons pumpkin pie spice
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1 teaspoon vanilla extract
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1 teaspoon lemon extract
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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4 cups mashed cooked sweet potatoes
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Whipped cream, optional
Directions
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1.
Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes.
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2.
In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.
Nutrition Facts
1 piece: 391 calories, 18g fat (10g saturated fat), 88mg cholesterol, 307mg sodium, 51g carbohydrate (28g sugars, 2g fiber), 5g protein.
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