Sweet potato pie #2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | prepared 9-inch pie crust; unbaked | |
| 2.00 | cup | roasted molasses sweet potatoes; skins removed, |
| 1 | ; see * note | |
| ⅔ | cup | dark molasses |
| 1.00 | teaspoon | ground cinnamon |
| ½ | teaspoon | ground ginger |
| ½ | teaspoon | ground nutmeg |
| 3.00 | eggs | |
| 1½ | cup | heavy cream |
| 1.00 | teaspoon | vanilla |
| ½ | cup | pecan pieces; chopped |
| 1 | whipped cream; in pastry bag | |
| 1.00 | cup | chocolate sauce; in squeeze bottle |
| 1 | fresh mint sprigs | |
| 1 | powdered sugar; in shaker | |
Directions
* Note: See the "Sweet Molasses Ham With Roasted Molasses Sweet Potatoes" recipe which is included in this collection.
Preheat the oven to 375 degrees. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and vanilla together. Pour the filling into the unbaked pastry shell. Sprinkle the top of the pie with the pecan pieces. Cover the edges of the crust with aluminum foil. Bake the pie for 25 minutes. Remove the foil and continue to bake for 25 minutes or until the center is set. Cool the pie for about 5 minutes before slicing. Place a slice of pie in the center of the plate. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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