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Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Pie Crust FILLING 2 cups mashed, cooked sweet potatoes or yams 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 can (14 ounces) sweetened condensed milk 2 eggs Topping 2 -1/4 cups or 2-1/4 CRISCO Sticks CRISCO all-vegetable shortening 2 large raw sweet potatoes or yams 2 teaspoons cinnamon-sugar blend* 1/3 cup honey 1/2 cup toasted chopped pecans ** For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350ºF. For filling, combine mashed sweet potatoes, sugar, cinnamon, ginger, nutmeg and salt in large bowl. Beat at medium speed of electric mixer until smooth. Combine sweetened condensed milk and eggs in separate bowl. Add to potato mixture. Beat until blended. Spoon into unbaked pie crust. Bake at 350ºF for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature. For topping, peel and very thinly slice sweet potatoes. Place in cold water 30 minutes or longer. Heat Crisco in large heavy saucepan to 365ºF to 375ºF. Dry potato slices. Fry a few at a time about 3 to 4 minutes or until crisp. Remove with slotted spoon. Drain on paper towels. Mound sweet potato chips on top of pie. Sprinkle with cinnamon-sugar blend. Drizzle with honey. Sprinkle with nuts. Refrigerate leftover pie. *Use packaged cinnamon-sugar blend available in spice section or combine 1-1/2 teaspoons sugar with 1/2 teaspoon cinnamon. **To toast pecans, place in baking pan in 350ºF oven for 5 to 7 minutes, stirring occasionally until toasted. Cool before using. Note: For ease in cutting, remove topping along cutting lines. |
