Sweet Potato Pie with Condensed Milk

Total Time Prep: 25 min. Bake: 45 min. + cooling
Yield 8 servings
Test Kitchen Approved
A perfect dessert for Thanksgiving or Christmas, sweet potato pie with condensed milk has a delicious, mildly sweet flavor. Here is how to make it at home.

Ingredients

  • 1-2/3 cups pie crust mix
  • 1/4 cup finely chopped pecans
  • 3 to 4 tablespoons cold water
  • 3 large eggs
  • 2 cans (15 ounces each) sweet potatoes, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 to 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional: Whipped cream and additional chopped pecans, toasted

Directions

  1. In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edge; set aside.
  2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

Nutrition Facts

1 piece: 417 calories, 17g fat (6g saturated fat), 96mg cholesterol, 436mg sodium, 59g carbohydrate (42g sugars, 3g fiber), 9g protein.

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make it a comforting seasonal classic. —Paul Azzone, Shoreham, New York
Recipe Creator

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