Yield: 1 Servings
|2 cups||Cooked; mashed yams|
|¼ cup||Butter or parve margarine; melted|
|1 cup||Orange juice|
|¼ teaspoon||Ground nutmeg|
|1 teaspoon||Vanilla extract|
|1||9-inch unbaked pie shell|
from the Cook Book of Sisterhood of Har Zion Temple, Penn Valley, PA, B.F.
Kay (and my friend Ann Brodsky) Preheat oven to 425 degrees. Combine first 9 ingredients (everything but the pie shell) in blender until perfectly smooth. Pour into unbaked 9-inch pie shell. Bake at 425 for 15 minutes; then reduce heat to 350 degrees and bake for 40-45 additional minutes. If using glass pie plate, remember to reduce heat by 25 degrees (i.e. preheat to 400, then reduce to 325 at appropriate time). Serves 8 *I have tasted it without the bourbon and it's still scrumptious.
Posted to JEWISH-FOOD digest V97 #298 by hindi@... on Nov 13, 1997