Recipe(tried): Eagle Brand Sweet Potato Pie in Graham Cracker Crumb Crust

Sweet Potato Pecan Pie

1 pound yams or sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 teaspoon, each, ground cinnamon, grated orange rind and vanilla extract
teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 (6-ounce) graham cracker pie crust
*Pecan Topping

Preheat oven to 425 degrees. With mixer, beat hot yams and butter until smooth. Add Eagle Brand and remaining ingredients except crust and Pecan Topping; mix well. Pour into crust.

Bake 20 minutes. Meanwhile, prepare *Pecan Topping (recipe below).

Remove pie from oven; reduce oven to 350 degrees. Spoon Pecan Topping on pie.

Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Refrigerate leftovers.

*Pecan Topping ~~ Beat together 1 egg, 2 Tbsp each dark corn syrup and firmly packed brown sugar, 1 Tbsp melted butter and tsp maple flavoring. Stir in 1 cup chopped pecans. (Use pecan topping mixture in recipe as noted above.)