Sweet Potato Pie With Pecan Crust - cooking recipe

Ingredients

Crust
3/4 cup flour
1/2 teaspoon salt
1/2 cup pecans, 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 potatoes (canned or freshly cooked)
3 eggs, lightly beaten
1 3/4 cups half-and-half cream

Preparation

For crust:.
In a large bowl, stir together flour, pecans and salt.
With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Add oil slowly, continuing to mix with pastry blender or fork.
Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
Do not overwork dough.
Form into a ball, cover and let set in refrigerator while preparing filling.
For the filling:.
Mix all ingredients except eggs and half & Half and stir well.
Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
Assembling the pie:.
On lightly floured surface, roll crust to fit pie pan.
Place in pan and flute edges.
Pour filling into prepared pie shell and bake at 375\u00b0F 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.