September 14, 2012

• Sweet Potato Pie

   

   

   

  

  This is delicious. The tang of orange goes really well with the custardy texture. I could eat it all day.

  Plus the measurements given were enough to make two pies, not one as stated in the recipe.

   

  Ingredients:

  Pie dough for a 9″ shell. (I used ready made graham cracker pie shells).

  2 cups mashed cooked sweet potatoes/squash.

  3/4 cup sugar (I used 2 tablespoons, I reckon it’s sweet enough!)

  2 tablespoons molasses

  2 eggs

  1 tsp powdered ginger

  1/2 tsp cinnamon

  1 tablespoon grated orange rind

  2 tablespoons melted butter

  1 1/2 cups cream, milk, or evaporated milk

   

  Directions:

  1) Preheat oven to 450F

  2) Line pie pan(s) with rolled out dough, prick all over with a fork. Press a piece of heavy foil directly into the shell, bake for 6 minutes. Remove foil, bake 4 more minutes until just beginning to brown. (I didn’t pre-bake the graham cracker shells and they were just fine).

  3) Combine sweet potatoes and sugar in a large bowl, beat in molasses and eggs. Add spices and orange rind and stir well.

  4) Stir in butter and milk, pour into pie shell(s).

  5) Bake 15 minutes then reduce heat to 300F for 30-40 minutes until firm around the edges but the center remains slightly soft and quivers when you move the pie.

   

   

   

  • 3:32 pm
  • 1 Comment