Sweet Potato Pecan Pie 1975 |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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this one is the Thanksgiving pie that I have been making for almost thirty years...give it a try. Ingredients:
2/3 cup white sugar |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/4 teaspoon allspice |
1/4 teaspoon clove |
2 large eggs |
1 1/2 cups cooked mashed plain sweet potatoes or 1 1/2 cups pumpkin |
2/3 cup evaporated milk |
1/2 cup brown sugar |
6 tablespoons melted butter |
1 cup chopped pecans |
1 9 inch pie shell |
whipping cream, for garnish,only if desired |
Directions:
1. Line pie pan with unbaked crust and flute edges.
2. Combine all ingredients for the filling and stir well.
3. Pour into pastry lined pan.
4. Bake 15 minutes at 425 degrees.
5. Bake 30- 35 minutes or until almost done at 350 degrees.
6. TEN MINUTES BEFORE pie is completed- combine pecans, brown sugar, and melted butter.
7. Pour over top of pie evenly.
8. Bake for the last ten minutes.
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