Scrumptious Sweet Potato Pie

Saw this on a box by Betty Crocker

Makes 2 9in pies

Need:

1 Box Betty Crocker(r) sweet potato casserole

2 Cups water

1 1/4 Cups milk

1/3 Cup marg or butter

1 box (15oz) Pillsbury(r) refrigerated pie crusts, softened as directed on box

1 3/4 cups milk

3/4 Cup packed light brown sugar

1 tsp ground cinnamon

1/2 tsp nutmeg

2 tsp vanilla

5 eggs, slightly beaten

1. heat oven to 375 degrees F. Set Pecan Strusel Topping aside. In 3-quart saucepan, heat 2 cups water, 1 1/4 cups milk and 1/3 cup marg/butter to a rapid boil. Remove from heat. Stir in both pouches Sweet Potatoes with Seasoning until well blended. Pour into large bowl.



2. Place pie crusts in two 9-inch glass pie plates as directed on box for One-Crust Filled Pie.



3. With wire whisk, beat 1 3/4 cups milk, brown sugar, cinnamon, nutmeg and vanilla into sweet potato mixture. Beat in eggs until well blended. Divide mixture evenly between pie crusts. Cover edges of both crusts with strips of foil.



4. Bake 25 min. Sprinkle Pecan Streusel Topping evenly over tops of pies. Bake an additional 20-25 minutes or until knife inserted comes out clean. Cool completely, about 2 hrs. Serve w/ whipped cream and sprinkle with additional cinnamon, if desired.

high altitude (3500-6500 ft): increase 2nd bake time to 25-30 min.