Double Decker Sweet Potato Pecan Pie

Crust

• 8 graham cracker, finely crushed
• 1 tablespoon canola oil

Sweet Potato Filling

• 2 1/2 cups steamed sweet potato, mashed until smooth
• 1 1/2 cups soymilk
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 4 organic egg white or 1/2 cup Egg Beaters egg substitute

Pecan Filling

• 6 organic egg white or 3/4 cup Egg Beaters egg substitute
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1 1/2 cups light corn syrup
• 1 cup finely chopped fresh pecan halves
• 1 tablespoon vanilla extract

Directions

1. 1

   To make crust, preheat oven to 325°F Lightly spray 10-inch non-stick heavy-gauge springform pan with cooking oil.

2. 2

   Mix all crust ingredients together thoroughly and press firmly into pan. Bake 4-5 minutes Cool on rack.

3. 3

   To make sweet potato filling, raise oven temperature to 350°F In a large bowl mix all ingredients until well-blended and completely smooth. Set aside.

4. 4

   To make pecan filling, combine first 5 ingredients in large bowl and beat thoroughly until well combined. Stir in pecans and vanilla.

5. 5

   Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top.

6. 6

   Bake for 1 hour to 1 hour 15 minutes, until a knife inserted into the pie comes out clean. Cool on rack.