Serves: 8
Total Calories: 253
1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.
2. Heat oven to 425°F. In blender container or food processor bowl with metal blade, combine all filling ingredients blend well. Pour into crust-lined pan.
3. Bake at 425°F. for 15 minutes. Reduce oven temperature to 350°F. bake an additional 30 to 40 minutes or until center is set. Cool 45 minutes or until completely cooled.
4. In small bowl, combine whipping cream, sugar and vanilla beat until soft peaks form. Garnish pie with whipped cream and pecan halves. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 430 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 110 mg 37% * Sodium: 200 mg 8% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 1 g 4% * Sugars: 32 g * Protein: 5 g * Vitamin A: 160% * Vitamin C: 4% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 4 1/2 Fat or 3 Carbohydrate, 4 1/2 Fat
This Sweet Potato Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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