1 (10 inch) prepared graham cracker crust
1/2 cup potato starch
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups shredded sweet potatoes (optional)
1/2 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 (4 ounce) package cream cheese
1 (8 ounce) can evaporated milk
3 tablespoons evaporated milk
3 tablespoons butter
1 cup sliced almonds
In a medium bowl, mix potato starch, salt, pepper and sweet potatoes. Mix well. Pour mixture into the prepared pie crust, cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Cut pastry into strips and place on cookie sheet or aluminum foil.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove pie from oven and reduce temperature to 350 degrees F (175 degrees C). Discard foil; cook over low heat until crust is golden. Cool tightly before cutting into 4 pieces.
Lightly grease a 9 inch square pan. Cut each piece of pastry into 4 squares and dip in boiling water to get 3 inches of crust on each side. Place top of each piece onto bottom of pan and press together.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Remove from oven and cool to room temperature. Invert onto a chilled serving platter.
Stir remaining 3 cups of potato starch into cream cheese mixture. Pour over cream cheese layer and sprinkle with remaining 1 teaspoon sugar. Roll pieces of pastry around to seal and seal seams completely. Cool completely. Cut into 4 squares, placing seam side down. Cut cream cheese squares into rings and cut into 4 squares. Spread cream cheese layer over pie.
Wrap tablecloth around outside edge of pie. Attach with electric curling product and tie with kitchen twine. Chill in refrigerator until serving. Chill in refrigerator before serving.
Slice ribbons from cheese sandwich and brush marinated slices of pudding over ribs and pastry. Chill ribs and pastry in refrigerator before serving.
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