We had so many wonderful friends to visit-check out this crazy bunch!-
and time just got away from me.......but, that's what it is supposed to happen on vacation, right?
Pie Day really did take place on Friday. In fact, I baked two pies.
This one was baked at my dear friend Lisa's house,
with a little help from 4 year old Ruby.Westmoreland Berry Farm on a field trip with Ruby's preschool. This is one of my very favorite places in the Northern Neck of Virginia. We learned all about pumpkins and apples and what they need to grow. I loved the fact that the ladies at the farm had a bunch of 4 year olds chanting "natural resources". A trip to the pumpkin patch to pick out a few gems was a highlight, as was shopping in their little farm store.
A jar of sweet potato and pecan butter from the farm store was the inspiration for this pie.
It seemed fitting that I bake a Virginia pie while in a Virginia kitchen.
Sweet Potato Pecan Butter Pie
single 9" pie crust
1 jar sweet potato pecan butter
(to recreate your own, just use a can of pureed sweet potato and 2/3 cup chopped pecans-easy!)
3 eggs, beaten
2 T milk (increase this to 1/4 cup if using canned sweet potato)
-pour all filling ingredients into medium bowl
-beat until well combined and smooth
-pour into prepared crust
-bake at 400 degrees for 10 minutes
-reduce heat to 350 degrees and bake for an additional 45-50 minutes,
until knife inserted into pie comes out clean