Pineapple Sweet Potato Praline Pie
Pineapple Sweet Potato Praline Pie 2004 APC Crisco National Pie Championships 1st Place Sweet Potato Beth Campbell, Belleville, WI Makes two pies Crust 1 cup flour ½ cup Crisco Shortening pinch of salt ¼ cup cold water Cut shortening into the flour and salt until it is pea sized pieces, then add cold water, being careful not to over blend. Chill for 30 minutes. Roll out and place into two 9” pie pans. Filling 4 sweet potatoes, baked or broiled (mashed) ½ cup butter, softened 1 cup brown sugar 1 cup granulated sugar 4 eggs 1 tsp cinnamon ½ tsp salt 1 tsp nutmeg ¼ tsp ground cloves 1 1/3 cup evaporated milk 1/3 cup pineapple juice Mash the sweet potatoes and combine with the other ingredients. Pour into the 2 unbaked pie shells and bake at 350 degrees for about 65 minutes or until firm. Let sit for 5-10 minutes Pineapple Middle Layer 1 8 oz can of crushed pineapple ¼ cup granulated sugar 1 TBS cornstarch 1 cup pineapple juice To make the pineapple layer, combine the following ingredients in a saucepan and stir on medium heat until the mixture comes to a boil and thickens. Then carefully spread the pineapple onto the sweet potato layer and let set up a little bit before trying to spread the praline topping on it. Praline Topping 1 egg 3 TBS dark corn syrup 3 TBS light brown sugar 1 TB butter, melted ½ tsp maple flavoring 1 cup chopped pecans Combine all of the ingredients in a bowl for the final praline topping and spread evenly over the pineapple layer of the pie. Bake 20-25 minutes longer or until the pie is a golden brown on the cop. Cool. Serve ware or chilled. Refrigerate leftovers.
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