Mai mai sweet potato pie
Yield: 16 Servings MM
Ingredients:
- 15 oz Pkg Pillsbury -Refrigerated Pie Crusts
- 1/4 c Coconut
- 1 tb Sugar
- 2 tb Maple syrup MMMMM--------------------------FILLING-------------------------------
- 3 1/2 c Hot cooked mashed sweet -potatoes
- 1/2 c Butter melted
- 6 Eggs
- 1 c Sugar
- 1 ts Cinnamon
- 1/2 ts Salt
- 1/2 ts Cloves
- 1/2 c Milk
- 1/2 c Half&half
- 1/2 c Coconut milk
- 1/2 c Maple syrup
- 1/2 c Orange juice
- 2 tb Candied ginger minced
- 1 ts Vanilla
- 1 ts Orange extract
- 1 c Walnuts chopped MMMMM--------------------------TOPPING-------------------------------
- 1 tb Grated orange peel
- 1 c Whipping cream
Instructions:
whipped Prepare pie crusts according to package directions for one crust filled pie using two 9" pie pans. Flute edges to form a high rim. In small bowl combine remaining crust ingredients; mix well. Spread half of mixture evenly over bottom of each crust; refrigerate. Heat oven to 425 degrees. In medium bowl combine sweet potatoes and butter; mix well. Set aside. In large bowl combine eggs and 1 c sugar; beat well. Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. Stir in walnuts. Pour into crust-lined pans. Bake pies for 10 minutes. Reduce temperature to 350 degrees; bake an additional 45 to 55 minutes or until knife inserted near center comes out clean. Cool completely. Just before serving fold orange peel into whipped cream; spread over pies. Store in refrigerator. Makes 2 pies of 8 servings each.
