Easy Sweet Potato Pie - cooking recipe

Ingredients

1 1/2 cups pie crust mix (from an 11 ounce box)
1/4 cup pecans, finely chopped
2 -3 tablespoons ice cold water
2 (1 lb) cans sweet potatoes, drained
1 (14 ounce) can condensed milk, not evaporated
3 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Cool Whip or whipped cream

Preparation

Heat oven to 425 degrees.
In a bowl, combine piecrust mix and pecans.
Stir in just enough water until dough forms a ball.
Place in 9 inch pie plate.
Press evenly over bottom and up sides, not on rim.
In a large bowl mash sweet potatoes.
With a whisk, stir in condensed milk, eggs, pumpkin pie spice, vanilla and salt.
Stir until smooth.
Pour into piecrust.
Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 degrees.
Bake until center is set or knife comes out clean, about 30 minutes.
Let pie cool on wire rack.