Sweet Potato Pie With Pecan Crust

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 cup pecans, very finely ground
• 1/4 cup unsalted butter
• 1/4 cup vegetable oil
• 15 tablespoons water
• 3/4 cup brown sugar, firmly packed
• 1/4 cup sugar
• 1 tablespoon flour
• 1 tablespoon molasses
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 cups sweet potatoes (canned or freshly cooked)
• 3 eggs, lightly beaten
• 1 3/4 cups half-and-half cream

Recipe

• 1 for crust:.
• 2 in a large bowl, stir together flour, pecans and salt.
• 3 with a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• 4 add oil slowly, continuing to mix with pastry blender or fork.
• 5 add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
• 6 do not overwork dough.
• 7 form into a ball, cover and let set in refrigerator while preparing filling.
• 8 for the filling:.
• 9 mix all ingredients except eggs and half & half and stir well.
• 10 mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
• 11 assembling the pie:.
• 12 on lightly floured surface, roll crust to fit pie pan.
• 13 place in pan and flute edges.
• 14 pour filling into prepared pie shell and bake at 375°f for 35–40 minutes. cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.