| 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.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”