Mai Mai Sweet Potato Pie
Yield
2 piesPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 15 | ounces |
pie shell (9 inch)
refrigerated |
|
| ¼ | cup |
coconut
|
*
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
maple syrup
|
|
| filling | |||
| 3 ½ | cups |
sweet potatoes, or yams
hot, cooked and mashed |
|
| ½ | cup |
butter
melted |
|
| 6 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
cream
half&half |
|
| ½ | cup |
coconut milk
|
|
| ½ | cup |
maple syrup
|
|
| ½ | cup |
orange juice
|
|
| 2 | tablespoons |
crystallized ginger (candied)
|
*
|
| 1 | teaspoon |
vanilla extract
minced |
|
| 1 | teaspoon |
orange extract
|
*
|
| 1 | cup |
walnuts
chopped |
|
| topping | |||
| 1 | tablespoon |
orange zest
grated |
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 433.5 | ml/g |
pie shell (9 inch)
refrigerated |
|
| 59 | ml |
coconut
|
*
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
maple syrup
|
|
| filling | |||
| 828 | ml |
sweet potatoes, or yams
hot, cooked and mashed |
|
| 118 | ml |
butter
melted |
|
| 6 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cloves
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
cream
half&half |
|
| 118 | ml |
coconut milk
|
|
| 118 | ml |
maple syrup
|
|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
crystallized ginger (candied)
|
*
|
| 5 | ml |
vanilla extract
minced |
|
| 5 | ml |
orange extract
|
*
|
| 237 | ml |
walnuts
chopped |
|
| topping | |||
| 15 | ml |
orange zest
grated |
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Prepare pie crusts according to package directions for one crust filled pie using two 9" pie pans.
Flute edges to form a high rim.
In small bowl, combine remaining crust ingredients; mix well.
Spread half of mixture evenly over bottom of each crust; refrigerate.
Heat oven to 425℉ (220℃). In medium bowl, combine sweet potatoes and butter; mix well.
Set aside. In large bowl, combine eggs and 1 cup sugar; beat well.
Add sweet potato mixture and remaining filling ingredients except walnuts; mix well.
Stir in walnuts.
Pour into crust-lined pans. Bake pies for 10 minutes.
Reduce temperature to 350℉ (180℃); bake an additional 45 to 55 minutes or until knife inserted near center comes out clean.
Cool completely. Just before serving, fold orange peel into whipped cream; spread over pies.
Store in refrigerator.
