Sweet Potato Pie With Pecan Crust

Crust

• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 cup pecan, very finely ground
• 1/4 cup unsalted butter
• 1/4 cup vegetable oil
• 15 tablespoons water

Filling

• 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 potato (canned or freshly cooked)
• 3 egg, lightly beaten
• 1 3/4 cups half-and-half cream

Directions

1. 1

   For crust:.

2. 2

   In a large bowl, stir together flour, pecans and salt.

3. 3

   With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.

4. 4

   Add oil slowly, continuing to mix with pastry blender or fork.

5. 5

   Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.

6. 6

   Do not overwork dough.

7. 7

   Form into a ball, cover and let set in refrigerator while preparing filling.

8. 8

   For the filling:.

9. 9

   Mix all ingredients except eggs and half & Half and stir well.

10. 10

    Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.

11. 11

    Assembling the pie:.

12. 12

    On lightly floured surface, roll crust to fit pie pan.

13. 13

    Place in pan and flute edges.

14. 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.