MISSISSIPPI SPICE PIE

Preparation Method :

• To make the flan case, roll out the pastry thinly and use to line a lightly buttered 23 cm diameter fluted flan dish.
• Prick well all over the side joins the base. Cook, uncovered, on Full for 6 minutes, turning the dish 2 times.
• If bulges appear, gently press down and brush all over with the egg yolk to seal holes. Cook, uncovered, on Full for a further 2 minutes. Set aside.
• To make the filling: Put the potatoes in a 5 cups dish. Add the boiling water. Cover with clingfilm and slit it to allow steam to escape.
• Cook on Full for 10 - 12 minutes, turning the dish twice. Allow to stand for 5 minutes.
• Drain. Put into a food processor or blender and add the remaining ingredients.
• Work to a smooth puree. Spread evenly in the baked pastry case.
• Cook, uncovered, on Defrost for 20 - 25 minutes or until the filling has set, turning the dish twice.
• Cool to lukewarm. Cut into portions and serve with softly whipped cream or vanilla ice cream.