Recipe - Mai Mai Sweet Potato Pie

CRUST
15 ounce Pkg Pillsbury
Refrigerated Pie Crusts
One fourth cup Coconut
1 tablespoon Sugar
2 tablespoon Maple syrup

FILLING
3 One half cup Hot cooked mashed sweet
potatoes
One half cup Butter, melted
6 Eggs
1 cup Sugar
1 teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Cloves
One half cup Milk
One half cup Half&half
One half cup Coconut milk
One half cup Maple syrup
One half cup Orange juice
2 tablespoon Candied ginger, minced
1 teaspoon Vanilla
1 teaspoon Orange extract
1 cup Walnuts, chopped

TOPPING
1 tablespoon Grated orange peel
1 cup Whipping cream, whipped

Prepare pie crusts according to package directions for one crust filled pie
using two 9" pie pans. Flute edges to form a high rim. In small bowl,
combine remaining crust ingredients; mix well. Spread half of mixture
evenly over bottom of each crust; refrigerate. Heat oven to 425 degrees. In
medium bowl, combine sweet potatoes and butter; mix well. Set aside. In
large bowl, combine eggs and 1 cup sugar; beat well. Add sweet potato mixture
and remaining filling ingredients except walnuts; mix well. Stir in
walnuts. Pour into crustlined pans. Bake pies for 10 minutes. Reduce
temperature to 350 degrees; bake an additional 45 to 55 minutes or until
knife inserted near center comes out clean. Cool completely. Just before
serving, fold orange peel into whipped cream; spread over pies. Store in
refrigerator. Makes 2 pies of 8 servings each.