These Pies were on our dessert menu for the July 04th Holiday. The flavors were really great, & this time I remembered to take pictures as I made the pies, but don't have one after it was cut, because they both went so fast.
I prefer mine cold from the fridge.
This recipe makes 2 Deep Dish Pie Plate size pies, or 3 store bought deep dish pie shells in the aluminum pans.
Serve with cool whip, & chopped nuts on top, or serve plain. This recipe is a winner no matter how it's served. The Vanilla Bean Paste & Lemon Extract is the SECRET TO IT'S UNIQUE FLAVORS.
1I discovered Vanilla Bean paste several months ago, and was so pleased with the results that I have been using it every since. It is the consistency of a thick syrup, and has the little black specks in it, like the actual vanilla bean, and to me it packs a lot more flavor, so I bought a 32 oz. size because it was more economical. But you can use vanilla extract if you don't have the paste. I NEVER USE IMITATION VANILLA BECAUSE IT DOES NOT HAVE ENOUGH FLAVOR for my taste.
2Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
3Preheat oven to 350 degrees F. Allow potatoes to cool long enough so you can peel them then add to a large bowl. Add 1 stick of butter to potatoes while still hot. If not hot enough nuke them in the microwave till they are hot enough to melt the butter.
4Beat potatoes with a hand mixer to melt butter, then remove any strings that wrap around the blades of the beater from the sweet potatoes. May need to repeat several times.
5In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
6Add the sugar alternately to the potatoes
7with the evaporated milk, beating well after each addition
8Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
9Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
10Pour filling into prepared Pie Crust. Then place in preheated 350 degrees F. oven and bake for 1 hour, center of pie will shake slightly but will settle upon cooling. Cool then refrigerate
11Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.