Southern Sweet Potato Pie

Easy, fail-proof crust makes this the perfect choice for Thanksgiving or anytime! I was a pumpkin pie lover until I had my first slice of sweet potato pie. I haven't made a pumpkin pie since. Even reluctant tasters are soon convinced that sweet potato is superior to pumpkin!

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• NO FAIL PIE CRUST

• 1 (3 ounce) package cream cheese, softened
• 6  tablespoons unsalted butter, softened
• 1 1⁄4 cups all-purpose flour
• 1  tablespoon sugar
• 1⁄4 teaspoon salt

• SWEET POTATO FILLING

• 2  cups mashed sweet potatoes, pureed (about 2 1/4 pounds)
• 1  cup sugar
• 1⁄4 cup brown sugar
• 3  tablespoons butter, melted
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon  freshly ground nutmeg
• 1  teaspoon cinnamon
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon salt
• 1⁄2 lemon, zest of, grated
• 3  large eggs, beaten
• 1⁄2 cup half-and-half

Directions

1. For crust: Blend together cream cheese and butter.
2. Add flour, sugar and salt and stir until dough starts to stick together.
3. Form into a disk.
4. Wrap in plastic wrap and refrigerate for an hour.
5. Prepare filling: Combine all ingredients in mixer bowl.
6. Blend until smooth.
7. Preheat oven to 400°.
8. Roll dough and place in pie pan.
9. Pour in filling.
10. Bake for 20 minutes at 400°.
11. Reduce heat to 325°.
12. Continue baking until firm in center, about 20 minutes longer.
13. Cool completely before slicing.
14. Top with whipped cream to serve!