Prep Time 25m
Cook Time 40m
Ready Time 120m
Yield 16 servings

  • Double Crust Classic Crisco® Pie Crust
  • 1 (15 1/4 oz.) can crushed pineapple in unsweetened pineapple juice
  • 2 1/2 cups mashed, cooked sweet potatoes
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs, lightly beaten
  • 1 cup firmly packed brown sugar
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 teaspoon ground nutmeg
  • Whipped cream or powdered sugar
Preparation Directions
  • Step 1Prepare dough for double crust pie. Roll out pastry for two pie crusts, placing each in 9-inch pie plate. Press crust to fit without stretching dough. Trim even with pie plate. Flute edges. Heat oven to 350°F.
  • Step 2Drain pineapple, reserving juice. Discard 6 tablespoons juice. Combine remaining juice, pineapple, sweet potatoes, sweetened condensed milk, eggs, brown sugar, shortening and nutmeg in large bowl. Beat at medium speed of electric mixer until well blended. Spoon filling into 2 prepared pie crusts.
  • Step 3Bake 30 to 45 minutes or until filling is set. Cool to room temperature. Serve with whipped cream or dust with powdered sugar if desired. Store in refrigerator.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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