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Candied Yam Pie/spiced Whipped Cream
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 9
inch
pie crust 2
tb
orange marmalade 3 1/2
ts
pumpkin pie spice,
divided
1
cn
yams in syrup, drained,
18 o
8
oz
dairy sour cream 4
eggs 1/3
c
orange juice 2
tb
sugar 1/8
t
salt
spiced whipped cream: 1/2
c
heavy whipping cream 1
tb
sugar 1/2
t
pumpkin pie spice
Directions:
Recipe by: Jo Merrill; Preparation Time: 0:50
A very special Thanksgiving dessert, this pie is a delicious
alternative to the traditional pumpkin pie. Preheat oven to 450 degrees.
Use a fork to prick the sides and bottom of the unbaked pie crust. Bake
until golden, about 5 minutes. Brush sides and bottom of the hot crust
with the orange marmalade; sprinkle with 1/2 teaspoon pumpkin pie spice.
Bake until marmalade is glazed, 2-3 minutes. Cool slightly on wire rack.
In a food processor fitted with a metal blade, place yams, sour cream,
eggs, orange juice, sugar, salt and remaining 3 teaspoons pumpkin pie
spice. Whirl until smooth, about 1 minute. Pour into baked crust. Reduce
oven temperature to 350 and bake until a knife inserted in the center
comes out clean, about 35 minutes. Cool on wire rack for 45 minutes or
more. Cover and refrigerate until cold; 2 hours or more. Garnish iwth
spiced cream and top with roasted pecans if desired. Spiced Whipped
Cream: In a small bowl of electric mixer, beat cream, sugar and pumpkin
pie spice until soft peaks form. Jo Merrill
By KKBG35A RUTH BURKHAR
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