15 oz Pkg Pillsbury -Refrigerated Pie Crusts 1/4 c Coconut 1 T Sugar 2 T Maple syrup
FILLING:
3 1/2 c Hot cooked mashed sweet -potatoes 1/2 c Butter, melted 6 Eggs 1 c Sugar 1 t Cinnamon 1/2 t Salt 1/2 t Cloves 1/2 c Milk 1/2 c Half&half 1/2 c Coconut milk 1/2 c Maple syrup 1/2 c Orange juice 2 T Candied ginger, minced 1 t Vanilla 1 t Orange extract 1 c Walnuts, chopped
TOPPING:
1 T Grated orange peel 1 c Whipping cream, whipped Prepare pie crusts according to package directions for one crust filled pie using two 9" pie pans. Flute edges to form a high rim. In small bowl, combine remaining crust ingredients; mix well. Spread half of mixture evenly over bottom of each crust; refrigerate. Heat oven to 425 degrees. In medium bowl, combine sweet potatoes and butter; mix well. Set aside. In large bowl, combine eggs and 1 c sugar; beat well. Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. Stir in walnuts. Pour into crust-lined pans. Bake pies for 10 minutes. Reduce temperature to 350 degrees; bake an additional 45 to 55 minutes or until knife inserted near center comes out clean. Cool completely. Just before serving, fold orange peel into whipped cream; spread over pies. Store in refrigerator. Makes 2 pies of 8 servings each.