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Saptosa Foster, Atlanta, Georgia. Winner in the 2004 Crisco® All-American Pie Recipe Contest

For the crust:
1-3/4 cups graham cracker crumbs
1/3 cup margarine or butter, melted
1/4 cup sugar

For the filling:
4-5 large sweet potatoes
1 cup Crisco® All-Vegetable Shortening
1-1/2 cups sugar
3/4 cup brown sugar
2 large eggs
2 tsp. vanilla
1 Tbs. cinnamon
1 tsp. nutmeg
1/4 cup lemon juice
1-1/2 tsp. lemon zest

For the crust:
Preheat oven to 375°F.
2. Mix crumbs, margarine and sugar in a bowl.
3. Press mixture onto bottom and 2-1/2 inches up the side of 8 or 9-inch springform pan. Set aside.

For the filling:
Boil potatoes until tender. Let cool and then peel. Put the potatoes in a large mixing bowl and mash thoroughly with a potato masher.
2. Add Crisco to potatoes and begin mixing well at a low speed using an electric mixer.
3. Add sugars and eggs (one at a time) and continue mixing at a medium speed.
4. Blend in vanilla, cinnamon, nutmeg, lemon juice and lemon zest.
5. Pour batter in prepared pan.
6. Bake for 45 minutes or until toothpick inserted in the center comes out clean. Cool pie on a cooling rack for an hour.
7. Serve with whipped cream and/or a caramel garnish.

The All-American Pie Recipe Contest recognizes home bakers around the country for their culinary skills and dedication to the tradition of pie making. It also celebrates Crisco's role in creating delicious homemade pies and baked goods for generations. The winners compete with other bakers from around the country in the American Pie Council/Crisco National Pie Championships for the grand prize and national pie making title. For more information about the Great American Pie Festival and National Pie Championships, visit


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