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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Ingredients:
1 unbaked pie crust, recipe follows |
1 1/2 cups cooked, peeled and mashed sweet potatoes |
1 heaping teaspoon all-purpose flour |
1 cup milk (canned, half and half, cream or whole milk) |
1 cup sugar |
3 egg yolks |
1 teaspoon vanilla |
1 teaspoon ground nutmeg |
2 tablespoons margarine, melted |
4 cups all-purpose flour |
1 3/4 cups shortening (butter flavored) |
2 teaspoons salt |
1 tablespoon sugar |
1 large egg |
1/2 cup water |
1 tablespoon white vinegar |
Directions:
1. Preheat oven to 350 degrees F.
2. Roll out 1 pie crust and place it in a pie plate. Mix all of the remaining ingredients together and pour into the unbaked pie crust. Bake for 45 minutes or until pie is firm. Allow to cool completely.
3. *Note: This filling is for 1 pie crust. The remaining 3 crusts can be used for other pies or frozen.
4. Pie Crust (recipe for 4 pie crusts):
5. 4 cups all-purpose flour
6. 1 3/4 cups shortening (butter flavored)
7. 2 teaspoons salt
8. 1 tablespoon sugar
9. 1 large egg
10. 1/2 cup water
11. 1 tablespoon white vinegar
12. Mix flour, shortening, salt and sugar together with a pastry blender until well blended. Slightly beat egg, water and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust.
13. Yield: 4 pie crusts
14. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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