Pineapple Sweet Potato Pie

Filling:
5 ounces vanilla pudding and pie filling (not instant)
2 cups cooked mashed sweet potatoes
1/2 cup brown sugar
1 Tbsp lemon juice
1/2 tsp pure vanilla extract
1/2 tsp salt
1/8 tsp ground mace
1 cup evaporated milk
1 egg, slightly beaten
2/3 cup crushed pineapple, drained

Crust:

9″ unbaked pie crust
whipped cream or other frozen whipped topping such as Cool Whip

Combine all ingredients for filling except for the milk, egg and pineapple. Beat well until blended, Stir in milk & egg and mix well. Fold in crushed pineapple.

Spoon mixture into the prepared pie crust.

Bake at 400 degrees for 10 minutes; reduce heat the 350 degrees and bake for another 25 minutes. Cool and then refrigerate.

Serve with a spoonful of topping on each serving. Makes Eight Servings

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