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Dot Labauve
This lady is a dear friend of many years. She is one of our towns best kept secrets. She can cook anything and even if you don't like it, when she is finished with it, you are going to love it. She does things with squash and other not so delectable veggies that you'd never know what the recipe has in it. I have lovingly called her Miss Dot all of my life. She and her husband were childhood friends of my parents.
1 ¾ c. Mashed Sweet Potatoes (use fresh & bake or boil)
1 stick Margarine (melted)
1 ½ c. Sugar
3 T. Flour
2 Eggs (slightly beaten)
5.3 oz. Can Evaporated Milk
1 tsp. Vanilla
1 heaping tsp. Pumpkin Pie Spice
1 Deep Dish Pie Crust (unbaked)
Mix all ingredients in order given and pour in pie crust.
Bake at 350° for 1 to 1 ½ hours or until knife inserted in center of pie comes out clean.
NOTE: As if this pie isn't good enough as it is, I made this topping to put on it for special occasions.
Topping for Sweet Potato or Pumpkin Pie
2/3 c. Brown sugar
3 T. Butter (melted)
1 T. Cream
½ c. pecans (chopped)
Mix together and put on top of BAKED pie. Put under broiler until it bubbles - but watch carefully so it doesn't burn.
It gives a praline flavor topping to the pie. |
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