January 22, 2011

Sweet Potato Pie - Dale Lee Berg III Style

My friend from High School shared this recipe with me and it's too good not to save. Besides Sweet Potato Pie is like a 1000 times better than pumpkin pie, any day of the week.

9 inch pie crust -
1.5 cups flour
1/2 cups shortening
1/4 tsp salt
4 Tbsp Cold Water

Fluff shortening, salt, and flour together until it makes little balls, add the water and form into a dough (don't fuss with it too much). Press out onto wax paper to fit a 9 inch pie pan. Place crust on pie pan and make it look pretty on the edges. Refrigerate for 1 hour before adding filling.

Pie Filling -

2 cups cooked mashed sweet potatoes (just guestimate amounts and cook them on a pan with a little water for 1 hour at 375).
2 eggs
1.25 cups milk
3/4 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
4 Tbsp butter (melted)

Whip it all together until smooth and pour into pie crust (it will be really runny). Place in preheated oven at 425 for 10 minutes and then drop to 300 for 50 minutes or until filling is firm (shake the rack and see if it is still runny). Because the crust was cold it will not burn in the oven, no need to cover it. Enjoy!

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