Double Decker Sweet Potato Pecan Pie
Crust:
8 graham crackers, finely crushed
1 T. canola oil
Preheat oven to 325° F. Lightly spray 10″ non-stick heavy-gauge springform pan with cooking oil. Mix all crust ingredients together thoroughly and press firmly into pan. Bake 4-5 minutes. Cool on rack.
Sweet Potato Filling:
2 1/2 C. steamed sweet potatoes, mashed until smooth
1 1/2 C. soy milk or low fat evaporated milk
1/4 C. brown sugar
1/2 C. granulated sugar
1/4 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/8 t. ground cloves
4 organic egg whites
Raise oven temperature to 350°F. In a large bowl mix all ingredients until well-blended and completely smooth. Set aside.
Pecan Filling:
6 organic egg whites
1/2 C. granulated sugar
1/2 t. salt
2 T. canola oil
1 1/2 C. light corn syrup
1 C. finely chopped fresh pecan halves
1 T. vanilla extract
Combine first 5 ingredients in large bowl and beat until well combined. Stir in pecans and vanilla.
Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top. Bake for 50-60 minutes, until a knife inserted into the pie comes out clean. Cool on rack.
Makes 12-14 servings
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