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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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THE PIES were baked a few days before the holiday gathering and then placed in a tall pie safe on our back porch. My father called this 'royal pie', fit for a king with its deliciously different flavor. This is another hand-me-down recipe, a treasure in our family. Ingredients:
4 eggs |
1 can (12 ounces) evaporated milk |
1-1/4 cups sugar |
3/4 cup butter, melted |
2 teaspoons ground cinnamon |
2 teaspoons pumpkin pie spice |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
4 cups mashed cooked sweet potatoes |
2 unbaked pastry shells (9 inches) |
whipped cream, optional |
Directions:
1. In a bowl, combine first 10 ingredients; mix well. Beat in sweet potatoes. Pour into pie shells. 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 completely. Serve with whipped cream if desired. Store in the refrigerator. Yield: 12-16 servings.
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