-FOR THE PIE-
1 9-inch ready-to-bake frozen
-pie shell
6 oz Cream cheese; at room
-temperature
3 lg Eggs
3/4 c Sugar
1 cn Sweet potatoes packed in
-light syrup; (16 ounces)
; drained and rinsed in cold
-water
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/8 ts Ground nutmeg
3/4 c Half-and-half
FOR THE STREUSEL TOPPING
1 ” quick cooking” oats
1/3 c Finely chopped pecans
1/3 c Flour
1/2 ts Ground cinnamon
2 tb Granulated sugar
2 tb Melted butter
-FOR SERVING-
Vanilla ice cream or whipped
-cream; (optional)
TO PRE-BAKE THE PIE SHELL: Preheat the oven to 375 F. Set the pie shell on
a baking sheet, prick the bottom and bake it for 10 minutes. Remove and set
aside to cool. (If the bottom balloons up a bit, just prick it with a fork
and it will settle down.)
TO MAKE THE FILLING: In a mixing bowl, with a wooden spoon, blend the cream
cheese with 1 of the eggs and 1/4 cup of the sugar. In a food processor
puree the remaining eggs with the sweet potatoes, remaining sugar, salt,
ground cinnamon, ginger, nutmeg and half and half. Spread the cream cheese
mixture on the bottom of the pie shell then spoon the sweet potato filling
on top. Bake for 30 minutes.
TO PREPARE THE STREUSEL: While the pie is baking, in a bowl combine the
oats with the pecans, flour, cinnamon and sugar and toss until blended.
Drizzle the butter over the top and with your fingers mix together.
Sprinkle this mixture over the pie and bake for 30 to 40 minutes longer or
until the filling has set. Remove the pie from the oven and cool to room
temperature on a rack. If desired, serve with vanilla ice cream or whipped
cream.
Yields
1 servings