Sweet Potato pie
google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be Social!
Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1 single crust 9 inch deep dish pie crust 1/4 teaspoon ground nutmeg |
Step by Step Instructions
Preheat oven to 350 degrees.
Line a 9 inch, deep dish pie plate with a single pie crust. Flute edges as desired for a decorative edge. Refrigerate until ready to fill.
Combine sweet potatoes with eggs, and whisk well to incorporate.
Add sugar and spices and stir to combine.
Add cream or half and half and whisk well, making sure to scrape the bowl well with a spatula to incorporate all the ingredients together.
Pour the filling into the prepared pie shell.
Bake for 30 minutes and then place a pie shield on the pie to prevent over browning of the crust.
Return to oven and bake for an additional 20 to 30 minutes or until the pie jus slightly jiggles and a knife inserted in the center comes out clean with no sign of liquid.
Allow pie to cool on a wire rack completely before slicing and serving.
NOTE: This pie is best cooled overnight and served the day after it is baked. This ensures the best slicing outcome.
Enjoy!
Noreen's Kitchen © ALL RIGHTS RESERVED.