Mai Mai Sweet Potato Pie

Mai Mai Sweet Potato Pie No. 2298 Yields 2 9" Pies

CRUST: 1/2 Cup Whole Milk
2 Ready Made 9" Pie 1/2 Cup Half & Half
Crusts 1/2 Cup Coconut Milk
1/4 Cup Coconut 1/2 Cup Maple Syrup
1 Tbls Sugar 1/2 Cup Orange Juice
2 Tbls Maple Syrup 2 Tbls Candied Ginger, Minced
FILLING: 1 tsp Vanilla
3 1/2 Cups Hot Cooked Mashed 1 tsp Orange Extract
Sweet Potatoes 1 Cup Walnuts, Chopped
1/2 Cup Butter, Melted TOPPING:
6 Eggs 1 Tbls Orange Peel, Grated
1 Cup Sugar 1 Cup Whipping Cream,
1 tsp Cinnamon Whipped
1/2 tsp Salt
1/2 tsp Cloves

Prepare the pie crusts according to package instructions for one crust pies.
Place the crusts in the (9") pie pans.
Flute the edges to form high rims.
Combine the remaining crust ingredients in a small bowl.
Mix well.
Spread half the mixture evenly over the bottom of each pie pan.
Refrigerate.
Preheat the oven top 425 degrees.
Combine the sweet potatoes and butter in a medium bowl.
Mix well.
Set aside.
Combine the eggs and sugar in a large bowl.
Beat thoroughly.
Add the sweet potato mixture and all the other remaining filling ingredients
except the walnuts.
Mix thoroughly.
Stir in the walnuts.
Pour into the crust lined pans.
Bake for 10 minutes.
Reduce oven temperature to 350 degrees.
Bake until a knife inserted near the center comes out clean (another 45-55
minutes).
Cool the pies completely.
Fold the orange peel into the thoroughly whipped cream and spread over the
pies just before serving.