Drakeel’s Sweet Potato & Apple Butter Pie

IngredientsS n p logo

  • 2 lbs. sweet potatoes
  • 1 cup apple butter (unsweetened)
  • ¼ – to – 1 cup sugar (or to taste)
  • ¼ cup brown sugar
  • 3 Tbsps. butter, melted
  • 2 – to – 3 Tbsps. lemon juice
  • ½ tsp. ground nutmeg
  • ½ tsp. cinnamon
  • ½ tsp. all spice
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • ¼ tsp. apple pie spice
  • 2 eggs, separated
  • ½ cup evaporated milk, (can substitute heavy cream)
  • 1 (9-inch) pie crust, unbaked

Directions

  1. Preheat oven to 400°F; bake pie crust 10 minutes (or until lightly browned); set aside.
  2. Bake potatoes in preheated 400°F oven for 1 hour (or until done); cool, peel.
  3. Lower oven temperature to 350°F.
  4. Beat potatoes in lg. bowl w/electric mixer, discard strands from beaters (only need 1½ cups whipped potatoes, if have more, freeze leftovers for later use).
  5. Add rest of filling ingredients except egg whites to whipped potatoes; beat until smooth.
  6. In medium bowl, beat egg whites on high speed until stiff, fluffy.
  7. Fold egg whites into potato mixture; pour mixture into pie crust.
  8. Bake 1 hour or until pie is set, crust is done on bottom.
  9. Cool; enjoy!

Drakeel’s Pecan & Coconut Pie

IngredientsPecan Pie

  • 2/3 cup sugar
  • 2 Tbsps. butter, melted
  • ½ cup light corn syrup
  • ½ cup dark corn syrup
  • ½ tsp. salt
  • 3 lg. eggs
  • 1 ¼ cup pecan halves
  • 1 tsp. vanilla
  • ½ tsp. apple cider vinegar
  • ½ – to – ¾ cup coconut flakes
  • 1 (9-inch) pie crust, unbaked

Directions

  1. Preheat oven to 400° F.
  2. Bake crust for 10 minutes or until lightly browned; set aside.
  3. Lower oven temperature to 350° F.
  4. Beat all ingredients except pecans, coconut in bowl w/wire whisk or hand beater until blended.
  5. Fold in pecans, coconut; pour mixture into prepared pie crust.
  6. Bake 50-to-60 minutes or until golden brown, center is set.

 

Brian’s Chocolate & Almond Pie

Serves 6 to 8
Prep time: 10 minutes; no cooking time
Ingredients

  • 2 large chocolate bars
  • 8 ounce container of whipped topping, thawed
  • 1 cup slivered almonds
  • 9-inch graham cracker pie crust

Directions

  1. Break chocolate into squares; place all but 2 squares in large microwave safe bowl; set extra squares aside.
  2. Melt chocolate in microwave for about a minute; mix then melt another 30-45 seconds.
  3. Let chocolate sit a few minutes to cool a bit; while cooling, stir in half almonds.
  4. Fold in whipped topping; initially add a little at a time, then gradually add larger amounts, so chocolate doesn’t solidify.
  5. Once half whipped topping is in, add rest of almonds.
  6. Pour mixture into pie crust
  7. Cut leftover chocolate into small pieces; garnish top of pie with pieces.
  8. Refrigerate for 1-2 hrs.