EU
Sweet Potato Chai Pie
This rich & creamy pie really comes alive with the added spicy goodness of chai. Try topping it with luscious, fluffy homemade whipped cream for the perfect finishing touch.
- Serves:8
- Time: Total: 2 hrs 20 mins, Prep: 30 mins, Cook: 1 hr 50 mins
INGREDIENTS
- 3/4 Cup Great Lakes Chai Collagen
- 1 lb. sweet potatoes
- 1 cup white sugar
- ½ cup butter, softened
- ½ cup milk
- 2 large eggs
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
DIRECTIONS
- Boil whole sweet potato (with skin) for 40 to 50 minutes. Run cold water over the sweet potato and remove the skin.
- Break apart sweet potato in a bowl. Add butter and mix well with mixer. Stir in sugar, chai collagen hydrolysate, milk, eggs, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
- Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
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