CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
Pies |
16 |
Servings |
INGREDIENTS
15 |
oz |
Pkg Pillsbury |
|
|
Refrigerated Pie Crusts |
1/4 |
c |
Coconut |
1 |
T |
Sugar |
2 |
T |
Maple syrup |
3 1/2 |
c |
Hot cooked mashed sweet |
|
|
potatoes |
1/2 |
c |
Butter, melted |
6 |
|
Eggs |
1 |
c |
Sugar |
1 |
t |
Cinnamon |
1/2 |
t |
Salt |
1/2 |
t |
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 |
T |
Candied ginger, minced |
1 |
t |
Vanilla |
1 |
t |
Orange extract |
1 |
c |
Walnuts, chopped |
1 |
T |
Grated orange peel |
1 |
c |
Whipping cream, whipped |
INSTRUCTIONS
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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