Silky Sweet Potato and Pecan Pie

Ingredients

• 3 large egg whites divided
• 2 large eggs 
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 cup milk 2% reduced-fat
• 0.3 cup pecans toasted chopped
• 14.1 ounce pie dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 1 pound sweet potatoes and into 
• 1.5 tablespoons butter unsalted melted
• 1 teaspoon water 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Preheat oven to 40
2. Wrap sweet potato in foil; bake at 400 for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.
3. Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil.
4. Bake at 400 for 15 minutes.
5. Remove pie weights and foil; cool crust on wire rack 5 minutes.
6. Reduce oven temperature to 35
7. Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor.
8. Add 2 egg whites; process until smooth.
9. Add butter; process until combined.
10. Pour mixture into crust.
11. Sprinkle nuts around edge of filling.
12. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk.
13. Brush egg mixture on edges of crust.
14. Bake at 350 for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.