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Sweet Potato Pie




Source of Recipe


web


Recipe Introduction


Greetings from Egypt - Arletta


List of Ingredients




1-2/3 cups pie crust mix
1/4 cup chopped pecans
3 to 4 tablespoons cold water
3 eggs
2 cans (15 oz each) sweet potatoes, drained
1 can (14 oz) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped topping
Additional chopped pecans, toasted, optional

Recipe



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° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Yield: 8 servings.