CIN'S SWEET POTATO PIE

Cin's Sweet Potato Pie image

Provided by Straws Kitchen(*o *)

Categories Pies

Time 50m

Number Of Ingredients 10

2 can(s) sweet potatoes, smashed (drain one)
2 c splenda
2 eggs, whisk (or beat)
1 small can of evaporated milk
3/4 stick butter, softened
1/2 tsp pumpkin pie spice
1 tsp pure vanilla
nutmeg, sprinkled on top before adding pecan halves
enough pecan halves to cover top of pie
1 deep dish pie shell

Steps:

1. I make my own pie pastry (crust) using: https://www.justapinch.com/recipe/cindy-strawser/aunt-maxine-polings-fool-proof-recipe-for-pie/pie?
2. Preheat oven to 350 dF. Make pie crust and bake for 5 to 7 minutes, then set aside to cool while mixing up pie ingredients.
3. Open 2 small cans of sweet potatoes and drain one can. Mix the 2-cans together in a lg mixing bowl and smash well.
4. In a small dish or bowl whisk the 2 eggs together well.
5. Add 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.
6. Pour into pie crust, sprinkle lightly with nutmeg and cover with pecan halves.
7. Bake 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.
8. Serve 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!!!