Chippy Sweet Potato Pie

30 min
55 min
1 9-inch pie

INGREDIENTS:

• CRUST
• Single crust Classic Crisco Pie Crust
• FILLING
• 2 cups mashed, cooked sweet potatoes or yams
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
• 2 large eggs, lightly beaten
• TOPPING
• 2 large raw sweet potatoes or yams
• 2 1/4 cups Crisco® All-Vegetable Shortening
• OR 2 1/4 sticks Crisco® All-Vegetable Shortening Sticks
• 2 teaspoons cinnamon-sugar blend*
• 1/3 cup honey
• 1/2 cup toasted chopped pecans **

PREPARATION DIRECTIONS:

1.  
   CRUST


2. 1.
   PREPARE dough according to recipe directions, using a 9-inch pie plate. Do not bake.


3. 2.
   HEAT oven to 350°F.


4.  
   FILLING


5. 1.
   COMBINE mashed sweet potatoes, sugar, cinnamon, ginger, nutmeg and salt in medium bowl; beat at medium speed until smooth.


6. 2.
   COMBINE sweetened condensed milk and eggs in small bowl; add to potato mixture. Beat until blended. Spoon into unbaked pie crust.


7. 3.
   BAKE 45 minutes or until knife inserted in center comes out clean. Cool to room temperature.


8.  
   TOPPING


9. 1.
   PEEL and very thinly slice sweet potatoes. Place in cold water 30 minutes or longer. Heat shortening in large heavy saucepan to 365°F to 375°F. Dry potato slices.


10. 2.
    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


11. 3.
    SPRINKLE with cinnamon-sugar blend. Drizzle with honey. Sprinkle with nuts.


12. TIP
    For ease in cutting, remove chip topping along cutting lines; place removed chips onto individual pie slices.


13. TIP
    *Use packaged cinnamon-sugar blend available in spice section or combine 1 1/2 teaspoons sugar with 1/2 teaspoon cinnamon.


14. TIP
    **To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.