Best Sweet Potato Pie
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- 1 rolled out refrigerated pie crust
- 3/4 c
- 5 oz
- can evaporated milk
- 3 Tbsp
- 1 tsp
- finely shredded lemon peel
- 1-1/3 c
- sweet potatoes peeled,cooked,and mashed
1Preheat oven to 350 degrees. Prepare pastry and line 9" pie plate.
2In bowl beat eggs with whisk. Whisk in sugar,evaporated milk,butter,lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust.
3To prevent overbrowning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools.