Serves 12 as Dessert.
This is a simple Sweet Potato Pie that is decidedly NOT a Pumpkin Pie. My mother always made one of these at Thanksgiving, and it's just not the same without it.
- 3 large sweet potatoes
- 8 T butter
- 3 eggs, beaten
- 5 fl oz evaporated milk
- 2 c sugar
- 1-1/2 T cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 9" Pie Shells (PÂTE SUCRÉE)
Mash potatoes with butter. Lightly whisk the eggs and milk; add to potato mixture.
Combine sugar with cornstarch; add to potato mixture.
Finally, add vanilla extract and lemon zest.
Pour into pie shells. Bake at 350F (175C) until just beginning to brown.
Makes 2-9” (2-23cm) pies.
Edited to Add: This pie freezes very well. Bake, cool, wrap in plastic wrap well, cover with foil, transfer to refrigerator for 1 day, then to freezer. To thaw, reverse the process and allow to warm to room temperature before removing the plastic wrap. This avoids condensation problems.
Keywords: Easy, Dessert, Pie, American
( RG2151 )