FLUFFY SWEET POTATO CUSTARD PIE
My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 pies (8 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
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