This easy recipe for sweet potato pecan pie uses a frozen deep-dish pie shell and a food processor to make the mashed sweet potato pie filling.
one 9"-diameter store-bought frozen deep-dish pie shell, thawed
, with 2 sheets of parchment paper, leaving overhang, and fill to edges with pie weights or dried beans. Set pie dish on a parchment-lined rimmed baking sheet. Bake pie crust until edges are golden brown and bottom is opaque , 20–25 minutes. Remove from oven; reduce oven temperature to 350°. Using overhang, lift out parchment and weights. Return pie crust to oven and bake until uniformly golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly; leave oven on.
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