| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Pies | 16 | Servings | |
INGREDIENTS
| 15 | oz | Pkg Pillsbury Refrigerated Pie Crusts |
| 1/4 | c | Coconut |
| 1 | tb | Sugar |
| 2 | tb | Maple syrup |
| 3 1/2 | c | Hot cooked mashed sweet potatoes |
| 1/2 | c | Butter, melted |
| 6 | Eggs | |
| 1 | c | Sugar |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Cloves |
| 1/2 | c | Milk |
| 1/2 | c | Half&half |
| 1/2 | c | Coconut milk |
| 1/2 | c | Maple syrup |
| 1/2 | c | Orange juice |
| 2 | tb | Candied ginger, minced |
| 1 | ts | Vanilla |
| 1 | ts | Orange extract |
| 1 | c | Walnuts, chopped |
| 1 | tb | Grated orange peel |
| 1 | c | Whipping cream, whipped |
INSTRUCTIONS
CRUST FILLING TOPPING Prepare pie crusts according to package directions for one crust filled pie using two 9" pie pans. Flute edges to form a high rim. In small bowl, combine remaining crust ingredients; mix well. Spread half of mixture evenly over bottom of each crust; refrigerate. Heat oven to 425 degrees. In medium bowl, combine sweet potatoes and butter; mix well. Set aside. In large bowl, combine eggs and 1 c sugar; beat well. Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. Stir in walnuts. Pour into crust-lined pans. Bake pies for 10 minutes. Reduce temperature to 350 degrees; bake an additional 45 to 55 minutes or until knife inserted near center comes out clean. Cool completely. Just before serving, fold orange peel into whipped cream; spread over pies. Store in refrigerator. Makes 2 pies of 8 servings each.
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