---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 16 servings
      15 oz Pkg Pillsbury
            -Refrigerated Pie Crusts
     1/4 c  Coconut
       1 T  Sugar
       2 T  Maple syrup
   3 1/2 c  Hot cooked mashed sweet
     1/2 c  Butter, melted
       6    Eggs
       1 c  Sugar
       1 t  Cinnamon
     1/2 t  Salt
     1/2 t  Cloves
     1/2 c  Milk
     1/2 c  Half&half
     1/2 c  Coconut milk
     1/2 c  Maple syrup
     1/2 c  Orange juice
       2 T  Candied ginger, minced
       1 t  Vanilla
       1 t  Orange extract
       1 c  Walnuts, chopped
       1 T  Grated orange peel
       1 c  Whipping cream, whipped
   Prepare pie crusts according to package directions for one crust
   filled pie using two 9 pie pans.  Flute edges to form a high
   rim.  In small bowl, combine remaining crust ingredients; mix
   well.  Spread half of mixture evenly over bottom of each crust;
   refrigerate.  Heat oven to 425 degrees.  In medium bowl, combine
   sweet potatoes and butter; mix well.  Set aside.  In large bowl,
   combine eggs and 1 c sugar; beat well.  Add sweet potato mixture
   and remaining filling ingredients except walnuts; mix well.
   Stir in walnuts.  Pour into crust-lined pans.  Bake pies for 10
   minutes.  Reduce temperature to 350 degrees; bake an additional
   45 to 55 minutes or until knife inserted near center comes out
   clean.  Cool completely.  Just before serving, fold orange peel
   into whipped cream; spread over pies.  Store in refrigerator.
   Makes 2 pies of 8 servings each.