Old-Fashioned Southern Sweet Potato Pie
Adapted from the original Pillsbury Pillsbury Refrigerated Pie Crusts packaging. Back of the Bag is not affiliated with Pillsbury.
"A holiday staple from the back of the red box."
The Story
When Pillsbury launched its refrigerated pie crust line in the red box, they included this recipe to encourage the use of ready-made dough for traditional holiday baking. It became a permanent fixture on the packaging for decades, representing a convenience-focused take on the classic Southern soul food staple. The recipe is noted for its smooth texture achieved by mashing cooked sweet potatoes with evaporated milk.
Ingredients
- 1 Pillsbury Refrigerated Pie Crust (from 14.1 oz box)
- 2 cups cooked, mashed sweet potatoes
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 eggs, beaten
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Directions
- 1
Preheat oven to 425°F.
- 2
Fit pie crust into a 9-inch pie plate according to package directions; flute edges.
- 3
In a large bowl, combine mashed sweet potatoes, sugar, salt, cinnamon, and ginger.
- 4
Add eggs, evaporated milk, and vanilla; beat until smooth.
- 5
Pour sweet potato mixture into the crust-lined pie plate.
- 6
Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 35 to 45 minutes, or until a knife inserted in the center comes out clean.
- 7
Cool completely on a wire rack before serving.