Sweet Potato Pie

Submitted by Lani M.



Yield: 8 servings

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

1. 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 inch deep-dish pie plate (They're not kidding when they say "deep-dish". I had to set some aside and bake separately like a custard or the pie would have been too full.). Transfer pastry to pie plate. Flute edges; set aside.

2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin spice, vanilla and salt; blend until smooth. Pour into pastry.

3. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; 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.