Southern Sweet Pot Pie

Southern Sweet Pot Pie Ingredients: Filling 3 cups cooked, peeled and mashed sweet potatoes (I mash mine in the food processor) 2 heaping teaspoon cornstarch 2 cup milk (canned, half and half, cream or whole milk) 1 cup sugar 1 cup brown sugar 6 large egg yolks 2 teaspoon vanilla 2 teaspoons pumpkin pie spice 2 tablespoons margarine, melted Directions: Filling Preheat oven to 350 degrees F. Roll out pie crusts and place it in the pie plates. In a large bowl add the remaining ingredients and mix well with a wire whisk. Pour into the unbaked pie shells. Bake for 45 minutes or until pie is firm. Allow to cool completely before serving. Ingredients Pie Crust (4) 4 cups all-purpose flour 1 3/4 cups shortening (butter flavored) 2 teaspoons salt 1 tablespoon sugar 1 large egg 1/2 cup water 1 tablespoon white vinegar Directions: Pie Crust Mix flour, shortening, salt, and sugar together with a pastry blender until well blended. Slightly beat egg, water, and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust. (If not using all 4 prepared pie crust at one time, they can be frozen for later up to 6 months)