Whipped topping and additional chopped pecans, toasted, optional
Instructions
In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.
In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
Bake at 425 for 15 minutes. Reduce heat to 350; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired.
Originally Submitted
10/6/2009
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You can add this Sweet Potato Pie recipe to your own private DesktopCookbook.