Mai Mai Sweet Potato Pie

Recipe Ingredients

		Crust
1		Pillsbury - refrigerated pie cru
1/4 cup	23g / 0.8oz	Coconut
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Maple syrup
		Filling
3 1/2 cups	829ml	Hot cooked mashed sweet - potatoes
1/2 cup	99g / 3.5oz	Butter - melted
6		Eggs
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cloves
1/2 cup	118ml	Milk
1/2 cup	118ml	Half & half
1/2 cup	118ml	Coconut milk
1/2 cup	164g / 5.8oz	Maple syrup
1/2 cup	118ml	Orange juice
2 tablespoons	30ml	Candied ginger - minced
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Orange extract
1 cup	146g / 5.1oz	Walnuts - chopped
		Topping
1 tablespoon	15ml	Grated orange peel
1 cup	237ml	Whipping cream - whipped

Recipe Instructions

Prepare pie crusts according to package directions for one crust filled pie using two 9" pie pans. Flute edges to form a high rim.

In small bowl, combine remaining crust ingredients; mix well. Spread half of mixture evenly over bottom of each crust; refrigerate.

Preheat oven to 425F.

In medium bowl, combine sweet potatoes and butter; mix well. Set aside. In large bowl, combine eggs and 1 c sugar; beat well. Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. Stir in walnuts. Pour into crust-lined pans.

Bake pies for 10 minutes. Reduce temperature to 350F; bake an additional 45 to 55 minutes or until knife inserted near center comes out clean.

Cool completely.

Just before serving, fold orange peel into whipped cream; spread over pies.

Store in refrigerator.

Makes 2 pies of 8 servings each.

Source:
Stan Strom

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