Mai mai sweet potato pie

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




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.

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