Mai Mai Sweet Potato Pie

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1/2 c Half&half
2 tb Candied ginger, minced
1/2 c milk
1/4 c Coconut
1/2 c Butter; melted
1/2 ts Salt
1/2 ts Cloves
1/2 c Coconut milk
6 Eggs
1 c Whipping cream, whipped
1 c Sugar
1 ts Orange extract
1 ts Cinnamon
1/2 c Maple syrup
1 c Walnuts, chopped
15 oz Pkg Pillsbury
2 tb Maple syrup
3 1/2 c Hot cooked mashed sweet
1 tb Orange Peel; Grated
1 ts Vanilla
1/2 c Orange juice
1 tb Sugar

Original recipe makes 16 Servings



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 degrees. In medium bowl, combine sweet potatoes and butter; mix well. Set aside. In large bowl, combine eggs and 1 c 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 degrees; 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. Makes 2 pies of 8 servings each.

Calories Per Serving: 458 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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