Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 15 ounces | Pkg Pillsbury Refrigerated Pie Crusts |
| ¼ cup | Coconut |
| 1 tablespoon | Sugar |
| 2 tablespoons | Maple syrup |
| 3½ cup | Hot cooked mashed sweet potatoes |
| ½ cup | Butter, melted |
| 6 \N | Eggs |
| 1 cup | Sugar |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Salt |
| ½ teaspoon | Cloves |
| ½ cup | Milk |
| ½ cup | Half&half |
| ½ cup | Coconut milk |
| ½ cup | Maple syrup |
| ½ cup | Orange juice |
| 2 tablespoons | Candied ginger, minced |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Orange extract |
| 1 cup | Walnuts, chopped |
| 1 tablespoon | Grated orange peel |
| 1 cup | Whipping cream, whipped |
CRUST
FILLING
TOPPING
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. Heat oven to 425 degrees. 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 350 degrees; 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.