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Sweet Potato Pie, Chiffon or Custard Style
Lakeshore Inn
Rockland, Maine
Serves 6-8.
This sweet potato pie can be prepared chiffon style for a
lighter custard, or traditional style, which has a dense
custard. This recipe makes two pies.
2 medium sweet potatoes (red variety, baked then
peeled
2 ½ cups sugar
½ cup butter or margarine, melted and cooled
4 egg yolks, reserve whites *
1 ¼ teaspoons nutmeg
1 teaspoon vanilla extract
2 unbaked 9 inch deep dish pie shells
Preheat oven to 425 degrees F. Mash potatoes and then
add sugar, melted butter, egg yolks, nutmeg and
vanilla. Mix well.
Beat egg whites with electric mixer until stiff, and gently
fold into potato mixture (do not over mix).
Place pie shells on foil-lined baking sheets. Pour filling
into pie shells and bake for 10 minutes, then reduce heat
to 300 degrees F. and bake 45 to 50 minutes, or until
knife inserted near center comes out clean and filling is
nicely browned.
* For traditional style custard pie, use four whole eggs, slightly
beaten – do not separate.
Lakeshore Inn
Rockland, Maine
Serves 6-8.
This sweet potato pie can be prepared chiffon style for a
lighter custard, or traditional style, which has a dense
custard. This recipe makes two pies.
2 medium sweet potatoes (red variety, baked then
peeled
2 ½ cups sugar
½ cup butter or margarine, melted and cooled
4 egg yolks, reserve whites *
1 ¼ teaspoons nutmeg
1 teaspoon vanilla extract
2 unbaked 9 inch deep dish pie shells
Preheat oven to 425 degrees F. Mash potatoes and then
add sugar, melted butter, egg yolks, nutmeg and
vanilla. Mix well.
Beat egg whites with electric mixer until stiff, and gently
fold into potato mixture (do not over mix).
Place pie shells on foil-lined baking sheets. Pour filling
into pie shells and bake for 10 minutes, then reduce heat
to 300 degrees F. and bake 45 to 50 minutes, or until
knife inserted near center comes out clean and filling is
nicely browned.
* For traditional style custard pie, use four whole eggs, slightly
beaten – do not separate.
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