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Sweet Potato Pie

Source of Recipe


From "The Fallingwater Cookbook"



List of Ingredients



• -- For the Crust --
  
• ½ cup vegetable shortening, chilled
  
• 1 cup all-purpose flour
  
• ½ tsp salt
  
• 3 to 4 Tbsp cold water
  
• ½ cup finely ground pecans
  
• .
  
• -- For the Filling --
  
• 2 eggs, plus 1 yolk, lightly beaten
  
• 2 cups cooked yams, puréed
  
• ¾ cup granulated sugar
  
• ½ tsp salt
  
• ½ tsp ginger
  
• ½ tsp cloves
  
• 1 cup 2-percent milk
  
• 2/3 cup cream
  
• 2 Tbsp melted butter
  






Instructions



1. Preheat oven to 425° F.
   
   
2. For the crust:
   With a pastry blender, cut chilled shortening into flour that has been mixed with the salt. Sprinkle with cold water. With a fork, mix in the water until the dough leaves the sides of the bowl. Gather into a ball, flatten and chill for at least 15 minutes. Roll out to fit a 9- or 10-inch pie plate. Sprinkle pie crust with pecans.
   
   
3. For the filling:
   With an electric mixer, combine all the ingredients except the melted butter; mix well. Stir in the butter. Pour into the unbaked pie crust. Bake in a 425° F oven for 15 minutes; lower temperature to 350° F, then bake an additional 45 minutes, or until set.
   
   Makes one (8- to 9-inch) pie.
   
   






Final Comments


True yams aren't available in the United States. The vegetables sold as yams are orange sweet potatoes. This recipe will also work with the variety that has yellow flesh.