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YAMPRICOT PRALINE PIE

Source of Recipe

Crisco


Recipe Introduction

Delicious! Need I say more?

List of Ingredients

Crust
9-inch Classic CRISCO Double Pie Crust (see recipe under Cakes and Pies)

Filling
3/4 cup cooked and mashed sweet potatoes, fresh or canned
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon salt
1 -3/4 cups sliced, peeled fresh fresh apricots or frozen dry pack apricot halves
1 can (5 ounces) evaporated milk
2 eggs, well beaten

Topping
3/4 cup finely chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup all vegetable shortening or 1/4 Butter Flavor CRISCO Stick
Butter Flavor CRISCO
Whipped cream (optional)


Recipe

For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350ºF. For filling, combine sweet potatoes, 1/3 cup brown sugar, granulated sugar, cinnamon, ginger and salt in large bowl. Add apricots, evaporated milk and eggs. Mix well. Spoon into unbaked pie crust. Bake at 350ºF for 25 minutes (if using frozen apricots bake 35 minutes). Remove from oven. For topping, combine nuts, 1/2 cup brown sugar and Butter Flavor Crisco. Mix well. Crumble evenly over top of filling. Return to oven for 40 to 50 minutes (if using frozen apricots bake 35 to 45 minutes) or until center is set. Cool. Serve with whipped cream, if desired.