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Harvest Sweet Potato Pie

Years ago, we baked pies a few days before holiday gatherings and placed them in a tall pie safe on our back porch. My father called this sweet potato pie recipe "royal pie," because he thought it was fit for a king. It's a treasured hand-me-down family recipe. —Fae Fisher, Callao, Virginia
  • Total Time
    Prep: 15 min. + chilling Bake: 45 min. + cooling
  • Makes
    16 servings (2 pies)

Ingredients

  • Dough for 2 single-crust pies
  • 4 large 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
  • Whipped cream, optional

Directions

  • Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes.
  • In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.
Editor's Note
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 391 calories, 18g fat (10g saturated fat), 88mg cholesterol, 307mg sodium, 51g carbohydrate (28g sugars, 2g fiber), 5g protein.

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