Sweet Potato Pie

SWEET POTATO PIE
by Jennifer Douglas

Pie Crust:

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening, chilled
• 1/4 cup and 2 tablespoons ice water

Directions

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

SWEET POTATO PIE RECIPE

Ingredients

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup sugar (I used half cup regular sugar and half a cup brown sugar)
• 1/2 cup milk (I used evaporated milk)
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 TB flour (I added this to help thicken)
• 1 (9 inch) unbaked pie crust

Directions

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. (Then add the flour) Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.