Purple potatoes are purple all the way through. This will be one very purple pie!
Filling
12 little purple potatoes (boiled and peeled)
3 cups organic powdered sugar
5 tablespoons lemon juice
3 eggs
1 small container organic cream cheese
1 teaspoon cinnamon
Crust
5 tablespoons organic butter, melted
1 cup Nash’s freshly ground wheat flour
Pinch salt
1 tablespoon organic peanut butter
In a bowl, mash the potatoes. Add sugar and stir. Put all filling ingredients in a blender and blend until smooth.
Mix crust ingredients in a separate bowl. Stir lightly—crust should be crumbly. Press into a greased pie pan and pour filling on top. Bake at 350 degrees F until firm, about 50 minutes.