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-> Recipe Collection
-> Kugels and Side Dishes
PinkFridge
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 Fri, Feb 19 2016, 10:16 am
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Or just better to bake crustless? Don't want to start making a pie crust now, however failproof a recipe. TIA!!
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Faigy86
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Fri, Feb 19 2016, 10:22 am
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I would bake crust-less and maybe sprinkle a crumb on top.
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PinkFridge
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Fri, Feb 19 2016, 10:44 am
| Faigy86 wrote: | | I would bake crust-less and maybe sprinkle a crumb on top. |
Thanks. Sounds like a good idea. And I may actually have some crumb from the Simply Sweet pumpkin cake. Came out ok so no takers, so I crumbed it and froze it for ust such an emergency ;-)
(As an aside, I love that book! And the website.)
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bigsis144
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Fri, Feb 19 2016, 10:49 am
Yes, I've made sweet potato pie in a graham cracker crust and it's great.
Sweet Potato Pie - KBD Kids in the Kitchen
1 15.75 oz) can sweet potatoes, or 1 cup mashed from a larger can (I often bake 1-2 sweet potaoes and scoop out the insides. You can also used canned pumpkin puree)
1 cup soymilk
3/4 cup dark brown sugar
1/4 cup flour
2 eggs
1 1/2 tsp. cinnamon
1/8 tsp salt
1 (9 inch) ready-to-bake graham cracker pie crust
Preheat oven to 400.
Drain and mash sweet potatoes.
Add remaining ingredients and mix till smooth.
Place pie crust on a cookie sheet. Pour batter into pie crust.
Bake at 400 for 10 minutes, then reduce oven temperature to 350 and bake for another 40 minutes.
Last edited by bigsis144 on Fri, Feb 19 2016, 10:58 am; edited 1 time in total
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PinkFridge
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Fri, Feb 19 2016, 10:55 am
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Oh well. Thanks but too late. I think it'll be fine.
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