FILLING
2 lg Sweet potatoes
2 Eggs
2 Egg yolks
2/3 c Sugar
1/2 ts Salt
1 ts Ground cinnamon
1/4 ts Ground ginger or 1 teaspoon
-finely grated
; fresh ginger
1/4 ts Freshly grated nutmeg
1 1/4 c Light cream or half-and-half
Prepare and chill the dough.
Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel
and puree in the food processor.
Preheat oven to 350 degrees and set a rack in the lowest level. For the
bottom crust, lightly flour the work surface and the dough and roll it to a
12-inch disk. Fold the dough in half and place it in the pan; unfold the
dough and press it firmly into the pan. Trim away all but 1/2-inch excess
dough at edge of pan. Fold dough under and flute edge.
For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks.
Whisk in remaining ingredients in order, whisking smooth between each
addition. Pour the filling into the prepared pie crust.
Bake the pie for about 1 hour, until the crust is baked through and the
filling is set. Cool the pie on a rack.
For Squash Pie, halve, seed and wrap in foil, one large acorn squash and
substitute for sweet potatoes, above.
Yields
1 servings