Yam Pecan Pie
CATEGORIES
INGREDIENTS
  • FOR PASTRY:
  • 1-1/2 cups sifted all purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 1/2 cup shortening
  • FOR CUSTARD:
  • 1 cup mashed sweet potatoes, cooked or canned
  • 1/3 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • Dash salt
  • 3/4 cup scaled milk
  • 2 eggs, well beaten
  • FOR TOPPING:
  • 1/4 cup butter or margarine, softened
  • 1/2 cup brown sugar
  • 3/4 cup pecans, finely chopped
DIRECTIONS
  1. FOR PASTRY
  2. Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball. Roll out crust 1/8-inch thick and line 9-inch pie pan.
  3. PREPARE CUSTARD:
  4. Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.
  5. PREPARE TOPPING:
  6. Combine ingredients and sprinkle on pie. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.
  7. SERVES: 8