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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Paul Azzone relies on this simple but special deep-dish pie to provide a down-home finish to hearty autumn meals served at home in Shoreham, New York. Pecans and pumpkin pie spice make this one comforting seasonal classic. Ingredients:
1-2/3 cups pie crust mix |
1/4 cup chopped pecans |
3 to 4 tablespoons cold water |
3 eggs |
2 cans (15 ounces each) sweet potatoes, drained |
1 can (14 ounces) sweetened condensed milk |
1-1/2 to 2 teaspoons pumpkin pie spice |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
whipped topping and additional chopped pecans, toasted, optional |
Directions:
1. In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.
2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Yield: 8 servings.
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