Ready In: 4 hr
Prep: 10 mins
Cook: 50 mins
Yields: 8 Servings
Preheat over to 400°.
Pierce potatoes with a fork, and microwave on high until tender, this should take approximately 10 minutes.
Scrape flesh from potatoes into a food processor and discard skins.
Blend until smooth.
Place purée in a large bowl, add remaining ingredients, and whisk until smooth.
Pour filling into a prepared pie crust.
Bake for about 50 minutes, or until filling puffs around the edges and is set in the center.
Allow pie to cool, and refrigerate for at least 3 hours before serving.
Top with toasted pecans, and serve with whipped cream.