Sweet Potato Pie with Easy Pat-in-Pan Crust

It's been a while since I've posted a recipe, so why not? This is an awesome pie - I'm not a big fan of the pumpkin - this is a delicious alternative (and I don't even like sweet potatoes!).


Sweet Potato Pie

-= Ingredients =-
1 (1 pound) sweet potato
1/2 cup butter; softened
1 cup brown sugar
2 eggs
2 tablespoon Lemon juice
2 tablespoon Flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust (try the pat-in-pan crust below - easy & delicious)

-= Instructions =-

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.
Break apart sweet potato in a bowl. Remove strings. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, lemon juice, flour, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350° F (175° 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.

Adapted from www.allrecipes.com.



Easy "Pat in Pan" Pie Crust

-= Ingredients =-
1 1/2 cups plus 3 tablespoons all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

-= Instructions =-
Place flour, sugar and salt in a pie pan. Mix with fork until blended. In another bowl, add the vegetable oil and milk. Beat with a fork until creamy. Pour oil mixture over the flour mixture. Mix with the fork until moistened. With your fingers, pat the dough across the bottom and up the sides of the pie pan.

For a filled pie, add filling to crust and bake according to instructions in the pie recipe.

For a pre-baked crust bake at 425°F for 10 to 15 minutes. If using a glass pan, decrease oven temperature to 400°.