Sweet Potato Pie

Sweet Potato Pie
Servings: 10 Prep 10 mins Bake 45 mins 425/350 degrees F


  • 1 1/3 cups piecrust mix (from 11-ounce box)
  • 1/4 cup pecans, finely chopped
  • 2 tablespoons cold water
  • 2 cans (1 pound each) sweet potatoes, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 3 eggs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Prepared whipped topping, chopped pecans, for garnish

Make It

1. Heat oven to 425 degrees F.

2. In bowl, combine piecrust mix and pecans. Stir in just enough water until dough begins to form a ball. Place in 9-inch pie plate; press evenly over bottom and up side (not on rim).

3. In large bowl, mash sweet potatoes. With a whisk, stir in sweetened condensed milk, eggs, pumpkin pie spice, vanilla and salt until smooth. Pour into piecrust.

4. Bake in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake until center is set or knife comes out clean, about 30 minutes. Let pie cool on wire rack. Serve warm or at room temperature with whipped topping and additional chopped pecans. Makes 10 servings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 356, Fat, total (g): 15, chol. (mg): 82, sat. fat (g): 5, carb. (g): 49, fiber (g): 2, pro. (g): 7, sodium (mg): 385, Percent Daily Values are based on a 2,000 calorie diet.