This is simpler version of sweet potato pie but it is good too! ~ Mama Peggy
Author: Peggy Chaney
Recipe type: Pie
Cuisine: Southern
Serves: 8
Ingredients
1⅓ cups pie crust mix
¼ cup chopped pecans
3 to 4 Tbsp. cold water
3 eggs
2 cans (15 oz. each) sweet potatoes, drained
1 can (14 oz.) sweetened condensed milk
1½ to 2 tsps. pumpkin pie spice
1 tsp. vanilla extract
½ tsp. salt
Whipped topping and additional chopped pecans (optional)
Instructions
In a small bowl, combine pie crust mix and pecans.
Gradually add water, tossing with a fork until dough forms a ball.
Roll out to fit a 9- in. deep dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.
In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees, bake 30 to 35 minutes longer or until or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Garnish with whipped cream and toasted pecans, if you like! Enjoy! My mouth is watering already!
Nutrition Information
Serving size: 1 slice Calories: 451 Fat: 22.7 g Saturated fat: 5.4 g Unsaturated fat: 3.6 g Trans fat: 12.4 g Carbohydrates: 54.1 g Sugar: 0.2 g Sodium: 757.6 mg Fiber: 3.3 g Protein: 8.2 g Cholesterol: 69.4 mg
Recipe by Mama Peggy at https://www.mamapeggy.com/sweet-potato-pie/