My Mom's Sweet Potato Pie |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Mom's sweet potato pies are a vital part of my family's Thanksgiving. This is a recipe she inherited from her mother. The blender incorporates ingredients so well that this makes a creamy pie beyond belief. Mom prefers her sweet potato pie without any spices at all, but I usually add pinch or two of the spices listed below. Also, in lieu of the glaze, we opt for a creamy refrigerated whipped topping, but I've included glaze directions as an option. Ingredients:
2 unbaked pie shells |
2 -2 1/2 cups cooked sweet potatoes |
1 cup sugar |
1 tablespoon flour |
2 eggs |
1 cup evaporated milk |
1/4 cup margarine |
1 tablespoon vanilla |
1/2 teaspoon cinnamon (optional) |
1/4 teaspoon nutmeg (optional) |
1 pinch clove (optional) |
2 tablespoons lemon juice (optional) |
1 cup sifted powdered sugar (optional) |
Directions:
1. Place pie shells in 350°F oven for about 5 minutes, or till just barely brown; set aside.
2. Place remaining pie ingredients in blender container and whirl till well-blended.
3. Pour equally into the 2 pie shells.
4. Place in 350°F oven; bake for 30 to 40 minutes, or till filling is set.
5. (Note: if crust begins to get too brown during cooking, use strips of aluminum foil along the crust ridges to keep from over-browning) While pie is cooking, glaze may be prepared: Place ingredients for glaze into mixing bowl and blend with electric mixer until smooth.
6. Drizzle glaze over pies while they are still warm.
|
|