Serves: 8
Total Calories: 559

CRUST
3 cups cornbread stuffing mix
1/2 cup melted butter
1/2 cup apple juice
FILLING
1 (29-ounce) can yam drained and cut into small pieces
1/2 cup butter softened
2 eggs
3/4 cup light brown sugar
1/2 cup maple syrup
1/2 cup heavy cream
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt

1. Preheat the oven to 350°F. Lightly grease a 9-inch pie pan and set aside.

2. To prepare the crust, combine the stuffing mix, melted butter, and apple juice in a medium-sized bowl. Press the stuffing mixture evenly against the bottom and sides of the pie pan and bake for 15 minutes, or until lightly browned. Remove the crust from the oven and allow to cool.

3. To prepare the filling, place the yams in a large bowl, and whip with an electric mixer until smooth. Whip in the butter, eggs, brown sugar, maple syrup, cream, white wine, lemon juice, vanilla extract, nutmeg, cinnamon, and salt.

4. Pour the yam mixture into the pie shell and bake uncovered for 30 minutes, or until the filling is set and just barely crisp on top. Serve warm or at room temperature.

Nutritional Facts:

Serves: 8
Total Calories: 559
Calories from Fat: 257

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie