Deluxe Yam Pecan Pie ***PASTRY*** 1 1/2 cup sifted all purpose flour 1/2 teaspoon salt 3 tablespoons water 1/2 cup shortening
***CUSTARD*** 1 cup mashed sweet potatoes, cooked or canned 1/3 cup brown sugar 3/4 teaspoon cinnamon 3/4 teaspoon ginger 1 dash salt 3/4 cup scalded milk 2 eggs, well beaten ***TOPPING*** 1/4 cup butter or margarine, softened 1/2 cup brown sugar 3/4 cup pecans, finely chopped For Pastry: 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" thick and line 9" pie pan. For Custard: Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs (If fresh sweet potatoes are used, add 1/2 cup granulated sugar). Cool and fill pie shell. Bake at 375 degrees F for 20 minutes. Sprinkle with topping. For Topping: Combine ingredients. Continue baking for an additional 25 minutes. Serve with whipped cream when cool. Serves/Makes: 10 __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
