- 1 hour
- 45 minutes
One of the most classic Thanksgiving desserts ever! I made a pie every year for Thanksgiving.
- Preheat oven to 350.
- Crack open 1 egg. Use a egg separator to separate the yoke from the egg white because you will be using the egg white. Place the egg white into a small bowl and gently whisk.
- Coat the inside of the pie crust with the egg white mixture using a cooking brush. Place the pie crust into the preheated over and heat for 5 minutes or until the crust is a little brown. Completing this step will ensure that your pie crust remains firm and crunchy.
- Place sweet potatoes in a large pot and cover with cool water. Bring to a boil and boil for 40 minutes. Test the potatoes tenderness by poking with a fork.
- Allow the potatoes to cool for about 15 minutes.
- Peel off the skin.
- Place peeled sweet potatoes in a bowl and break up with a fork or whisk.
- Use a stand or hand mixer to blend the potatoes until they are a smooth and creamy consistency.
- Add butter and mix to combine.
- Add in white & brown sugar, evaporated milk, eggs, nutmeg, cinnamon, ginger, vanilla extract and lemon extract. Beat until the mixture is smooth.
- Pour the mixture into the pie crust and bake for 45 minutes. Note: The pie will puff during the baking process but once removed from the oven it will sink in during the cooling process.
- Remove from the oven and allow the pie to cool for 30 minutes. Next refrigerate the pie overnight to allow it to set.
- Enjoy!! You can top it with some cool whip or enjoy it with your favorite ice-cream; or go both ways like I do, and enjoy it topped with cool whip and a scoop of your favorite ice-cream on the side.