Ingredients: |
Ingredients: 2 frozen, prepared deep-dish pie crusts
sweet potato pie filling:
3 large eggs, separated
2 c. baked, peeled, and mashed sweet potato (about 2 large)
⅓ c. heavy cream
½ c. cane syrup (¼ cup light corn syrup & ¼ cup molasses)
¼ tsp. salt
1 tsp. vanilla extract
pumpkin pie filling:
⅓ cup sugar
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
2 cups unsweetened pumpkin purée
⅔ cup sweetened condensed milk
⅓ cup heavy cream
2 tablespoons maple syrup
2 teaspoons vanilla extract
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Directions: |
Directions:Step 1
pre-bake 2 deep dish pie shells & let cool.
Step 2
Prepare one recipe, Sweet Potato Pie, filling as follows:
In a medium bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Place sweet potato in a large bowl. Beat with a mixer at medium speed until smooth. Add egg yolks, cream, and next 3 ingredients, beating until smooth. Fold about one-third of the beaten egg whites into potato mixture. Fold in remaining egg whites.
Step 3
Prepare one recipe Pumpkin Pie filling as follows:
Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Let cool completely on a wire rack. |
This recipe for 'North Meets South' Sweet Potato-Pumpkin Pie is from