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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I looked through the sweet potato pie recipes here and could not find one quite like this. The topping makes it different. From Reiman Publications' The Country Cooking Recipe Collection Prize-Winning Pies. Ingredients:
2 eggs |
1 (12 ounce) can evaporated milk |
1 teaspoon vanilla |
1 1/4 cups sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 1/2 cups sweet potatoes, cooked and mashed |
1 (9 inch) unbaked pie shells, premade or homemade |
1/3 cup butter |
1/3 cup flour |
1/2 cup brown sugar, packed |
1/2 cup flaked coconut |
1/2 cup pecans, chopped |
whipped topping (optional) or ice cream (optional) |
Directions:
1. Preheat oven to 425°F
2. Combine topping ingredients together; set aside.
3. In a large bowl, beat eggs; add milk and vanilla.
4. In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.
5. Add sweet potatoes and beat until smooth.
6. Pour into pie shell.
7. Bake for 15 minutes.
8. Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.
9. Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.
10. Cool on a wire rack.
11. Serve with whipped topping or ice cream, if desired.
12. Store leftover pie in the refrigerator.
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