Servings: 8
Prep Time: 30 min
Cook Time: 30 min
Crust
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1/2 cup; melted butter
1/2 cup; apple juice
Filling
29 ounce; can yams, drained and cut into small pieces
1/2 cup; butter, softened
2 eggs
3/4 cup; light brown sugar
1/2 cup; maple syrup
1/2 cup; heavy cream
2 tablespoons; white wine
1 tablespoon; lemon juice
1 tablespoon; vanilla nutmeg
1/2 teaspoon; ground nutmeg
1 teaspoon; ground cinnamon
1/2 teaspoon; salt
Preheat the oven to 350°F. Lightly grease a 9" pie pan and set aside.
To prepare the crust, combine the stuffing mix, melted butter, and apple juice in a medium-sized bowl. Press the stuffing mixture evenly against the bottom and sides of the pie pan and bake for 15 minutes, or until lightly browned. Remove the crust from the oven and allow to cool.
To prepare the filling, place the yams in a large bowl, and whip with an electric mixer until smooth. Whip in the butter, eggs, brown sugar, maple syrup, cream, white wine, lemon juice, vanilla extract, nutmeg, cinnamon, and salt.
Pour the yam mixture into the pie shell and bake uncovered for 30 minutes, or until the filling is set and just barely crisp on top. Serve warm or at room temperature.