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.
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.
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I had an awfully lot of filling left over- is this meant for deep dish 9" pie? Or springform pan? Anyone else with extra?
I'm the sweet potato, pumpkin and coconut pie lover at my house, now I'm not! Looks like everyone else is too now. Shocking right? Now I have to increase the amount of this pie if the pastry chef ( me ) is going to enjoy a slice. I always made me a little pie with no crust, which worked for years until my son come along and tasted like pie he didn't like. Yes, ate my whole little pie. Now we make crust and crustless. Thank you, my mother always mixed the two or mixed butternut squash with pumpkin. Me I add coconut to everything !!
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!
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