| 1 | Prepare pie crusts according to package directions for one crust filled pie using two 9" pie pans. |
| 2 | Flute edges to form a high rim. |
| 3 | In small bowl, combine remaining crust ingredients; mix well. |
| 4 | Spread half of mixture evenly over bottom of each crust; refrigerate. |
| 5 | Heat oven to 425 degrees. |
| 6 | In medium bowl, combine sweet potatoes and butter; mix well. |
| 7 | Set aside. |
| 8 | In large bowl, combine eggs and 1 c sugar; beat well. |
| 9 | Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. |
| 10 | Stir in walnuts. |
| 11 | Pour into crust-lined pans. |
| 12 | Bake pies for 10 minutes. |
| 13 | Reduce temperature to 350 degrees; bake an additional 45 to 55 minutes or until knife inserted near center comes out clean. |
| 14 | Cool completely. |
| 15 | Just before serving, fold orange peel into whipped cream; spread over pies. |
| 16 | Store in refrigerator. |
| 17 | Makes 2 pies of 8 servings each |
