-CRUST-
15 oz Pkg Pillsbury
-Refrigerated Pie Crusts
1/4 c Coconut
1 tb Sugar
2 tb Maple syrup
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
TOPPING
1 tb Grated orange peel
1 c Whipping cream, 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.
Yields
16 Servings