Two recipes, different sized cans of yams. 

Sweet Potato Pie

Sweet potato pie is a traditional dessert, originating in the South. It is often served during the holiday season, especially at Thanksgiving.

https://iambaker.net/sweet-potato-pie/

Sweet Potato Pie from 29 ounce can of Yams

Prep time

10 MINS

COOK TIME

1 HR 20 MINS

TOTAL TIME

1 HR 30 MINS

INGREDIENTS

• 1 9-inch pie crust, unbaked
• 1 can (29 ounces) sweet potatoes, packed in syrup and drained
• 1/2 cup butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1/2 cup (126g) evaporated milk
• 2 large eggs, room temperature
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
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• INSTRUCTIONS
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1. Preheat oven to 350°F.
2. Place unbaked pie crust in a 9-inch pie pan.
3. Cinch the edge of your pie crust to create your desired shape.
4. Place the pie crust in the oven and bake for 10 minutes. Remove from the oven and cool while you prepare the filling.
5. In a large bowl, combine sweet potato, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.

6. Using a hand mixer, beat all ingredients together on medium speed until smooth (5-6 minutes)

7. Pour filling into the prebaked pie crust.

8. Cover pie with foil.

9. Bake for 50 minutes, remove from oven and remove foil, and then bake for another 20-30 minutes or until a sharp knife inserted in the center comes out clean.

Bruce's Yam Pie

http://www.brucesyams.com/recipes/sweet-potato-pie/ 

Ingredients

• 1 (40 oz.) can; drained and smashed
• 2 whole eggs, plus 1 egg yolk
• 1 (5 oz.) can evaporated milk
• 3/4 cup granulated sugar
• 3/4 tsp. pure vanilla extract
• 3/4 tsp. salt
• 1/3 cup melted (cooled) unsalted butter
• 2 tbs. cornstarch
• 1 tsp pumpkin pie spice (or 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)

• 1 (unbaked / defrosted) 9” deep dish pie shell
• whipped cream for serving

Steps to Prepare

1. Heat oven to 400°F.
2. In the bowl of a mixer, combine the yams, eggs, egg yolk and evaporated milk and beat smooth.
3. Add sugar, vanilla, salt, butter, corn starch and spices; continue to mix until creamy.
4. Scoop mixture into the pie shell (spread evenly with the back of a spoon) and place on a baking sheet.
5. Bake for 15 minutes then lower heat to 325?F and continue to bake for an additional 30-35 minutes (or until center has set).
6. Serve with whipped cream, if desired.

Lemon Icebox Pie

Recipe from JoAnn T.'s recipe collection

1 1/2 cups vanilla wafer crumbs, about 40 wafers
1/4 cup melted butter
1 envelop unflavored gelatin
1 3/4 cups water divided
1 14 ounce can sweetened condensed milk (Not evaporated)
1 3 ounce package or 6 tablespoons pre-sweetened lemonade-flavor drink crystals

Combine crumbs and butter; press firmly on bottom and up the side of the 9 inch pie plate. Chill.

Meanwhile, in small saucepan, sprinkle gelatin over 1/4 cup water, and let stand 1 minute. Over low heat, stir until gelatin dissolves and set aside.
I medium mixing bowl, combine sweetened condensed milk, remaining 1 1/2 cups water and lemonade crystals; mix well. Stir in gelatin mixture. Pour into prepared crust.
Chill at least 3 hours or until set. Garnish as desired. Refrigerate leftovers.

Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger spice
1/4 teaspoon cloves
2 large eggs
1 15 ounce can of pumpkin puree
1 12 ounce can evaporated milk
1 unbaked pie crust (4 cup volume)
Whipped cream for serving

Mix sugar, salt, cinnamon, ginger and cloves in a small bow. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Note: 1 3/4 teaspoon of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it may change the taste slightly.

Sweet Potato Pie

Recipe from "An African American Cookbook, Traditional and Other Favorite Recipes" by Phoebe Bailey, page 166.

Makes 6 to 8 servings.

4 to 6 medium sized sweet potatoes
1/2 lbs. (2 sticks) butter, softened
1 1/2 cups sugar
4 to 6 eggs
2 tablespoons flour
1/2 cup milk
ground nutmeg to taste
9 inch unbaked pie crust

1. Boil potatoes until soft. Peel then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350 degrees for 1 3/4 to 2 hours until lightly brown and set. Cool before slicing.

Paul Harvey's favorite Rhubarb Pie recipe

Paul Harvey Favorite

Perfect Rhubarb Pie Recipe

TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. MAKES: 8 servings
Ingredients
4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg
2 teaspoons cold water
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions
Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Cream Cheese Lemonade Pie

http://78recipes.com/cream-cheese-lemonade-pie/

You’ll Need (for the creamy pie):

1 (5 oz) can of evaporated milk.
1 (3.4 oz) box of instant lemon pudding mix.
2 (8 oz) packages of cream cheese.
¾ cup of frozen lemonade concentrate.

You’ll Need (for the pie crust):

2 ⅔ cups of graham cracker crumbs.
⅓ cup of sugar.
½ cup of melted butter.
Or you can just use 1 graham cracker crust (9 inch).

How to:

To make the pie crust, mix together all the ingredients in a medium bowl until well combined.
In a deep pie dish, press the graham cracker crumbs evenly and bake for 10 to 12 minutes in a preheated oven to 350°.
To make the creamy pie, beat together the milk and pudding mix in a small bowl on low for 2 minutes.
Beat the cream cheese in a separate bowl for 3 minutes until light and fluffy.
Beat in the lemonade concentrate gradually, then the pudding mix.
Pour the mixture into the graham cracker crust and refrigerate covered for 4 hours.

Raspberry Parfait Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 242

1 3 ounce package jello (raspberry)
1 1/4 cup boiling water

Dissolve jello in water real well, add by spoonfuls 1 pint vanilla ice cream. Blend well after each addition. Chill until mixture makes soft mounds. Add 1 cup to 2 cups fresh, unsweetened, drained raspberries.

Pour into graham cracker crust and chill until very solid, overnight is best. You can decorate with whole fresh raspberries and crushed graham cracker crumbs.

Rocky Road Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 243

Rocky Road Pie

1 1/2 cup cold half and half or light cream
1 package (4 serving size) chocolate instant pudding
3 1/2 cups (8 ounces) cool whip (I would substitute with 8 ounces of whipping cream, whipped)
1/3 cup chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped nuts

Crust: use a graham cracker or chocolate crumb crust.

Pour half and half into a large bowl. Add the pie filling mix. Beat with a wire whisk until well blended, about one minute.

Let stand for 5 minutes. Fold in the remaining ingredients. Pour into the crust. Freeze until firm. 

Remove from freezer 10 minutes before serving.

French Apple Wedges

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, p. 105

French Apple Wedges
Ruth Lusk

2 eggs
1/2 cup sugar
1/2 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
2 cups apples (pared and chopped)
1/2 cup cream, whipped

Sift dry ingredients together. Beat eggs until light, add to dry ingredients along with vanilla, nuts, and apples. Mix well. Pour into un-greased 9 inch pie plate. Bake in a moderate oven (350 degrees) for 25 to 30 minutes. Cool and serve with whipped cream or ice cream.

Salty Honey Pie

Salty Honey Pie

By Melissa and Emily Elsen

Makes one 9-inch custard pie.

Preheat oven to 350F.

Have prepared one pre-baked pie shell of your choice. We use an all butter crust. Recipe below.

For filling:

1/2 c butter melted

3/4 c white sugar

2 Tbsp white cornmeal

1/4 tsp salt

3/4 c honey

3 eggs

1/2 c cream

2 tsp white vinegar

1 tsp vanilla paste

1 or 2 Tbsp flake sea salt for finishing (Maldon is a good choice)

—

All of the mixing can be done by hand, or with an electric mixer.

Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.

Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.

This recipe makes one double crusted, 9-inch pie.

2 1/2 cups all-purpose unbleached flour

1 teaspoon salt

1 tablespoon sugar

1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

8-10 tablespoons ice water with cider vinegar, or more as needed (combine 1 cup cold water, 1/8 cup cider vinegar and ice)

Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated.

Slowly add the ice water and vinegar mixture and bring the dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.

Divide into 2 discs, wrap in plastic and chill 1 hour or more before use.

To pre-bake a crust for a custard pie: Roll one disc of crust out to fit a 9-inch pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes.

Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dry beans if you don’t have pie weights. Distribute them evenly.

Bake in a 375 F oven for 20 minutes. Allow to cool slightly before filling with custard.

Rhubarb Strawberry Streusel Pie

http://www.mennonitegirlscancook.ca/2016/07/flashback-friday-canada-day-rhubarb.html

Line a pie plate with your favorite recipe for pie crust. 

Mix together : 

• 4 cups rhubarb, chopped
• 2 cups strawberries, sliced

In a separate bowl combine :

• 1 cup sour cream 
• 1 1/2 cups sugar
• 1/3 cup flour

Pour over the Rhubarb and strawberries.

Top with Streusel :

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup hard margarine or butter

Bake at 450 degrees for 10 minutes then turn the temperature down to 350 and continue to bake for another 30-40 minutes until the topping is a golden brown. 

Rhubarb Custard Pie

Source: The Farm Stand https://www.facebook.com/TheFarmStandBobier/?fref=nf

RHUBARB CUSTARD PIE!

1 -9 inch Pie Crust ( unbaked)

Pie filling
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb, chopped into small pieces
Topping

1⁄2 cup sugar
1⁄2 cup flour
1⁄2 cup butter
1 pinch salt

Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
Pour into unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
Sprinkle topping mixture over the rhubarb filling.
Bake for one hour at 350 degrees F.

Crazy Surprise Pie

This is the most unusual, albeit delicious, pie you could possibly imagine. If you follow the directions precisely, it will have no sauerkraut taste. In fact, you may wonder why it tastes so much like coconut. To make sure this remains our little secret, don't leave the empty sauerkraut can where anyone will see it.

3/4 cup drained and chopped sauerkraut
3 teaspoons ground cinnamon
2-1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 9-inch pie shell

Preheat oven to 425 F. Drain sauerkraut very well; chop by hand or place in food processor and process for several seconds. Drain again to make sure it is very dry. Stir cinnamon into drained sauerkraut.

In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into the unbaked pie shell. Bake at 425 F for 35 minutes, or until a knife inserted into filling 1-inch from the edge comes out clean.
Yield: 6 servings

Raspberry Cream Pie

1/2 cup sugar
1/4 cup packed brown sugar
3 tablespoons flour
1 tablespoon and 1 1/2 teaspoon ground cinnamon
2 cups whipping cream
1 teaspoon vanilla
1 12 oz. package frozen raspberries
1 9 inch unbaked deep dish pie crust

Preheat the oven to 400 degrees.

Combine sugars, flour and cinnamon in a medium bowl. Add cream and vanilla, stir until smooth.

Separate raspberries and place in pie crust. Pour cream mixtrue over raspberries.

Bake for 10 minutes. Reduce the oven temperature to 375 degrees. Continue baking 55 to 65 minutes or until the center is firm. Cool completely. Refrigerate.

Angie's Pear Pie

Ingredients:

1 unbaked pie shell
3 or 4 pears, halved and cored
1 teaspoon lemon or lime juice
3 eggs
1 cup sugar
1 teaspoon nutmeg
1 teaspoon vanilla
3 tablespoons flour
a dash of salt

Place the pears flat side down, small end in into pie shell.

Sprinkle the pears with the lemon or lime juice.

Beat the eggs and sugar until thick and lemony. Add nutmeg, vanilla, flour and a dash of salt. Pour this over the pears.

Bake at 425 degrees for 15 - 20 minutes. Reduce the temperature to 350 and bake for 25 more minutes.

Soda Cracker Pie

14 soda crackers, rolled fine
3 eggs whites, beaten stiff
1 cup sugar
1/2 teaspoon baking powder
1/2 cup chopped nuts
1 1/2 teaspoon vanilla

Bake egg whites until stiff. Fold in sugar and vanilla. Fold in crackers, baking powder and nuts. Bake in well grease 9 inch pie plat at 350 degrees for 30 minutes.