Sweet Potato Pudding Pie

By • October 29, 2013 • 0 Comments

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Author Notes: In the graham crackers pie crust, creamy sweet potato pudding filling. Top with honey. Hidemi

Serves 6

  • 2 cups Crushed Graham Crackers
  • 6 tablespoons Butter, melted
  • 1 tablespoon Granulated Sugar
  • 1 cup pureed sweet potato (from about 3/4 lb sweet potato)
  • 3/4 cups Milk
  • 1/3 cup Granulated Sugar
  • 1/4 cup Honey
  • 2 Large Eggs, beaten
  1. In a bowl, mix together pureed sweet potatoes, milk, eggs and 1/3 cup granulated sugar until smooth.
  2. Preheat the oven to 350 degrees F. Fill the tray on the baking sheet in the oven with 1.5 cups hot water.
  3. In a bowl, mix together crushed graham crackers, 1 tablespoon granulated sugar and melted butter. Transfer to a 9 inch pie pan and press the mixture on the bottom and up the sides of the pan. Put the filling into the crust and bake for 30 minutes.
  4. Take the pie pan out of the oven and pour the honey on top. Let cool on a wire rack for 20-30 minutes. Then refrigerate for 2-3 hours.
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