Sweet Potato Pecan Pie

Sweet potato pie has been on my mind since I started planning my Thanksgiving menu a few days ago. The recipe I enjoy most is Sweet Potato Pecan Pie. I created this recipe to try to duplicate the pie that my grandfather made for Thanksgiving when I was a kid.

Sweet Potato Pecan Pie

1/3 cup butter or margarine, softened
1/2 cup brown sugar
2 eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes (you can use canned yams)
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 tsp. ground cloves
1/4 teaspoon salt
1/2 c. chopped pecans
1 unbaked 9 inch pie shell

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, cloves and salt mix well. Sprinkle pecans into pie shell. Pour batter into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done. Cool then store in refrigerator.

Note: If the crust seems to be browning too quickly, remove it from the oven and lightly cover the crust with foil (just around the edge to cover the crust, do not cover the center of the pie) then return to oven to finish baking.

Peanut Butter Chocolate Chip Pie

I created this Peanut Butter Chocolate Chip pie from a recipe I found in Pillsbury cookbook. I have taken it to a few gatherings and it is always a hit and I get many requests for the recipe. I serve this drizzled with chocolate syrup and a dollop of whipped cream. This is a very rich dessert so a little goes a LONG way.

Peanut Butter Chocolate Chip Pie

1 unbaked 9-inch pie crust
2 eggs, separated, at room temperature
1/2 c. brown sugar
3/4 c. peanut butter
1/4 c, dark corn syrup
2/3 c. (5 oz. can) evaporated milk
1 tsp. vanilla
1/4 tsp. cinnamon
6 oz. bag milk chocolate chips

Heat oven to 350 degrees. In a small bowl, beat egg whites until soft peaks form. In a large bowl, beat egg yolks and brown sugar until light in color and thickened. Blend in peanut butter and corn syrup. Gradually beat in milk, vanilla and cinnamon. Fold in egg whites until mixture is no longer lumpy. Fold in chocolate chips. Pour into pie crust. Bake at 350 degrees for 30 - 35 minutes or until center is set.