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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've been preparing this glazed pecan-topped pie for so long that I can't recall when I came across the combination of ingredients my family liked best, relates Anita Ammerman of Albemarle, North Carolina. It always draws lots of compliments. Ingredients:
1-1/2 cups sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (5 ounces) evaporated milk |
1 egg, lightly beaten |
1 teaspoon vanilla extract |
2 cups mashed cooked sweet potatoes (about 3 potatoes) |
1 unbaked pastry shell (9 inches) |
glaze: |
1/2 cup sugar |
2-1/4 teaspoons king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
2 tablespoons evaporated milk |
1/4 cup pecan halves |
Directions:
1. In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil.
2. Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean. Yield: 6-8 servings.
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