Thanksgiving Sweet Potato Pie

Sweet Potato Pie


  • 1 (1 pound) sweet potato
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust


  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. 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 and eventually fall as it cools off.

Root Beer Pie

Root Beer Pie

Yields one pie.


  • 8 oz heavy whipping cream
  • 12 oz root beer
  • 1/4 cup milk
  • 1 box vanilla pudding mix
  • 1 graham cracker crust


Mix the root beer, milk, and pudding mix until thick. Beat the heavy cream until stiff peaks form, then fold into the pudding mixture. Pour into your prepared graham cracker crust, and freeze for four hours or refrigerate overnight.  What a fun summer treat!

Recipe source

Chocolate Chip Walnut Pie


  • 1 unbaked 9-inch pie shell
  • 2 eggs
  • ½ cup pastry flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • ¾ cup butter, melted and cooled
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts

Beat eggs with an electric mixer until foamy. Add flour and sugars and mix well. Stir in cooled melted butter. Fold in chocolate chips and walnuts. Pour into unbaked pie shell.

Bake at 350 degrees F. for 45 minutes, or until golden brown and set in the middle. Cool on a wire rack. Serve warm. Makes 1 pie.

Cite source: “Lion House Pies”