Sweet Potato Pie With Hazelnut Streusel

• 1 (9-inch) Graham Cracker Piecrust
• Filling:
• 1 1/2 cups mashed cooked sweet potato (about 3/4 pound)
• 2/3 cup granulated sugar
• 1/2 cup evaporated fat-free milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground mace
• 3 large eggs
• Streusel:
• 1/4 cup hazelnuts
• 1/4 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 3/4 teaspoon ground cinnamon
• 2 tablespoons chilled butter or stick margarine, cut into small pieces

1. Prepare and bake Graham Cracker Piecrust in a 9-inch pie plate, and cool on a wire rack.
2. Preheat oven to 350u0b0.
3. To prepare filling, combine the sweet potato and the next 7 ingredients (sweet potato through eggs) in a food processor; process until smooth. Scrape sides of bowl once. Pour mixture into prepared crust.
4. To prepare streusel, place hazelnuts on a baking sheet. Bake at 350u0b0 for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in hazelnuts. Sprinkle filling with streusel. Bake pie at 350u0b0 for 45 minutes or until set. Cool on a wire rack.

graham cracker piecrust, filling, potato, granulated sugar, milk, vanilla, ground nutmeg, salt, ground mace, eggs, streusel, hazelnuts, allpurpose, brown sugar, ground cinnamon, butter

Taken from www.myrecipes.com/recipe/sweet-potato-pie-with-hazelnut-streusel (may not work)