Sweet Potato Pie

Ingredients

Crust

• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 cup cold shortening, margarine or butter, cut into small pieces
• 4 to 5 Tablespoons ice water

Filling

• 2 cups boiled sweet potatoes, mashed
• 1/3 cup margarine or butter, at room temperature
• 1/2 cup granulated sugar
• 2 eggs, lightly beaten
• 3/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Serves 6-8

Directions

Crust

1. To make the pie crust, combine the flour, salt, and sugar in a large bowl.
2. Using a pastry blender, cut the butter into the dry ingredients until it’s in pea-size pieces.
3. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
4. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
5. On a well floured surface, roll dough out to fit your pie plate, flute the edges and set aside.
6. Preheat oven to 425°F.

Filling

1. Prepare the sweet potatoes, by peeling and cutting into cubes.
2. Place into a sauce pan and just cover with water.
3. Bring to a boil and cook until soft when poked with a fork .Drain the water, and puree the sweet potatoes with a hand held immersion blender.
4. Set aside.
5. In a mixing bowl, use an electric mixer to cream margarine and sugar. Add eggs; mix well.
6. Add milk, pureed sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
7. Pour into prepared pie shell.
8. Place into the preheated oven and bake for the first 15 minutes at a 425 degrees.
9. Reduce heat to 350 degrees and bake 35-40 minutes longer or until a sharp paring knife inserted in the center of the pie comes out clean.