FLUFFY SWEET POTATO CUSTARD PIE

Fluffy Sweet Potato Custard Pie image

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

Time 1h25m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

Ingredients

Pastry for two single-crust pies (9 inches)
2 cups mashed cooked sweet potatoes (about 2 medium)
1/2 cup butter, softened
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
6 large eggs, separated
1 cup whole milk

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.