Kitchen Express Orange-Sweet Potato Pie

Ingredients

• 3 tablespoons butter melted
• 3 large eggs 
• 1 cup evaporated milk 
• 2 teaspoons rosemary fresh chopped
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 1 tablespoon orange juice fresh
• 2 teaspoons orange zest 
• 15 oz piecrusts refrigerated
• 1.5 pounds sweet potatoes 
• 1.5 teaspoons vanilla extract 
• 1 tablespoon cornmeal plain white

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Unroll piecrust on a lightly floured surface.
2. Sprinkle with cornmeal and chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Chill 30 minutes.
3. Preheat oven to 40
4. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).
5. Bake sweet potatoes at 400 on a baking sheet 50 to 55 minutes or until tender.
6. Let stand 5 minutes.
7. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.
8. Whisk together eggs and granulated sugar until well blended.
9. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended.
10. Pour mixture into baked crust.
11. Bake at 400 for 20 minutes. Reduce heat to 325, and bake 20 to 25 minutes or until center is set.
12. Let cool completely on a wire rack (about 1 hour).