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———————————–CRUST———————————–
15 oz Pkg Pillsbury
-Refrigerated Pie Crusts 1/4 c Coconut
1 T Sugar
2 T Maple syrup
———————————-FILLING———————————-
3 1/2 c Hot cooked mashed sweet
-potatoes 1/2 c Butter, melted
6 Eggs
1 c Sugar
1 t Cinnamon
1/2 t Salt
1/2 t Cloves
1/2 c Milk
1/2 c Half&half
1/2 c Coconut milk
1/2 c Maple syrup
1/2 c Orange juice
2 T Candied ginger, minced
1 t Vanilla
1 t Orange extract
1 c Walnuts, chopped
———————————-TOPPING———————————-
1 T Grated orange peel
1 c Whipping cream, whipped
Prepare pie crusts according to package directions for one crust
filled pie using two 9″ pie pans.
Flute edges to form a high rim.
In small bowl, combine remaining crust ingredients; mix well.
Spread half of mixture evenly over bottom of each crust;
refrigerate.
Heat oven to 425 degrees.
In medium bowl, combine
sweet potatoes and butter; mix well.
Set aside.
In large bowl,
combine eggs and 1 c sugar; beat well.
Add sweet potato mixture and
remaining filling ingredients except walnuts; mix well.
Stir in
walnuts.
Pour into crust-lined pans.
Bake pies for 10 minutes.
Reduce temperature to 350 degrees; bake an additional 45 to 55
minutes or until knife inserted near center comes out
clean.
Cool completely.
Just before serving, fold orange peel
into whipped cream; spread over pies.
Store in refrigerator.
Makes
2 pies of 8 servings each.
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