cin's sweet potato pie
I love pies, so I am constantly developing ones I can eat too. I try using Splenda or Stevia when an where I can. My family liked this one, I hope you will too. P.S. ...hahaha, I have had more compliments on my thumb nail. That is so funny...yes, I do my own manicures.
prep time
cook time
50 Min
method
Bake
yield
8 to 10
Ingredients
- 2 cans sweet potatoes, smashed (drain one)
- 2 cups splenda
- 2 - eggs, whisk (or beat)
- 1 small can of evaporated milk
- 3/4 stick butter, softened
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla
- - nutmeg, sprinkled on top before adding pecan halves
- - enough pecan halves to cover top of pie
- 1 - deep dish pie shell
How To Make cin's sweet potato pie
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Step 1I make my own pie pastry (crust) using: https://www.justapinch.com/recipe/cindy-strawser/aunt-maxine-polings-fool-proof-recipe-for-pie/pie?
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Step 2Preheat oven to 350 dF. Make pie crust and bake for 5 to 7 minutes, then set aside to cool while mixing up pie ingredients.
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Step 3Open 2 small cans of sweet potatoes and drain one can. Mix the 2-cans together in a lg mixing bowl and smash well.
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Step 4In a small dish or bowl whisk the 2 eggs together well.
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Step 5Add eggs and all other ingredients into the bowl with the smashed sweet potatoes, (except pecans and nutmeg)..mixing well with a small electric hand mixer.
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Step 6Pour into pie crust, sprinkle lightly with nutmeg and cover with pecan halves.
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Step 7Bake for approximately 50 minutes. You may have to cover edges of pie crust with foil to keep from getting to dark. Remove from oven when done and let cool on wire rack.
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Step 8Serve as is or with whipped cream...can be served at room temp. or cold from the frig. But however you serve it, be sure to enjoy!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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