Yield: Yields one 9-inch pie.
This pie is so delicious that I often make two at a time. If you do, use three whole eggs when doubling the filling.
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Make Ahead Tips
The sweet potatoes and spiced liquid can be prepared up to three days ahead and refrigerated. Bring each to room temperature before proceeding with the recipe. Each of these elements can also be frozen for up to three months; thaw overnight in the refrigerator before bringing to room temperature.
Be sure the pastry is still well chilled when you put the pie in the oven. This helps to ensure that the crust won’t darken too much during the long baking time.
I love this recipe. I have used it two years in a row and it is a big hit every time. It is not so rich as other recipes that use evaporated milk. I love how wonderful my house smells after preparing the sweet potato. Usually one batch of the filling makes at least 2 pies for me. My daughter, who does not like pumpkin pie, loves this pie!
For me, this is the perfect fall pie. The sweet potato really helps add complexity and the coconut flavour is deliciously subtle. I had a friend comment that pumpkin pie is his favourite kind of pie, and that this was the best version he had ever eaten! I have made this twice already, and will be making it again and again.
I agree with the previous reviewer. This is a fantastic pie, we've been making it as our must have Thanksgiving pie for a number of years. It's awesome!
I can't believe that know one has left a comment on this special pie. It is FANTASTIC!! Try it I have not made anything else for the Thanksgiving Pumpkin Pie since I found this recipe!
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