Thanksgiving Pie

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Thanksgiving is only two weeks away which means it’s pie time!

Have you ever had Sweet Potato Pie? I like it much better than pumpkin for the texture and spices.

Here’s a recipe if you want to try something new for dessert. It’s from my friend, Marge, whom I met when we were working as extras on the movie, The Majestic. She served it at a party, and it was heavenly. When I was doing research for my book, A Slice of Humboldt Pie, I asked Marge if I could include her recipe, and thankfully she obliged.

Marge’s Sweet Potato Pie

Do Ahead:
Bake 4 small sweet potatoes or yams
Soften 1 stick butter

Crust:
1-1/4 cup flour
1/2 tsp. salt
1/2 cup shortening (Marge prefers Crisco)
4 T. ice water

Blend first three ingredients until flour appears beaded. Add approximately 4 tablespoons of ice cold water. Do no over mix. Form in a ball. Let rest for 15-20 minutes while you make the filling. When done, flour your board and roll dough to a 9″ crust. Lift and put into 9″ pie plate and crimp edges.

Filling:
4 small sweet potatoes or yams
1 can 15 oz. evaporated milk
1 cup sugar, half white granulated sugar/half brown sugar
1/2 stick butter, softened
2 eggs
1 T. nutmeg
1 T. cinnamon
1/4 tsp. ginger
1 T. vanilla
pinch of salt (about 1/4 tsp.)

Bake, peel and mash potatoes. Add all other ingredients and beat with electric mixer until all are blended well. Pour sweet potato mix into crust. Bake 10 to 15 minutes at 400 degrees. Lower oven to 350 degrees and cook for 30-35 minutes.

If you’re looking for more yummy pie recipes, you can order A Slice of Humboldt Pie through me. Price is $18 which includes shipping. Email me at natashawing@suddenlink.net and I’ll send you particulars.

Happy Thanksgiving!

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