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| Sweet Potato Pie |
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| Ingredients 1 1/3 cups piecrust mix (from 11-ouce box) 1/4 cup pecans, finely chopped 2-3 tablespoons cold water 2 cans (q1 pound each) sweet potatoes, drained 1 can (14 ouces)sweetened condensed milk 3 large eggs 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon salt Prepared whippe topping chopped pecans, for garnish 1. Heat oven to 425 degrees F 2. In bowl, combine piecrust mix and pecans. Stir in just enough water until dough begins to form a ball. Place in 9-inch pie plate; press evenly over bottom and up side (not on rim) 3. In large bowl, mash sweet potatoes. With a whisk, stir in sweetened condensed milk, eggs, pumpkin pie spice, vanilla and salt until smooth. Pour into piecrust. 4. Bake in 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake until center is set orknife comes out clean, about 30 minutes. Let pie cool on wire rack. Serve warm or at room temperature with whipped topping nd additional chopped pecans. |
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