Yam Pecan Pie

 

PASTRY:

 

1-1/2 cups sifted all purpose flour

1/2 teaspoon salt

3 tablespoons water

1/2 cup shortening

 

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.

 

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

 

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.

 

TOPPING:

 

1/4 cup butter or margarine, softened

1/2 cup brown sugar

3/4 cup pecans, finely chopped

Combine ingredients and sprinkle on pie. Continue baking for

an additional 25 minutes. Serve with whipped cream when cool.

 

SERVES 8