Crust: In bowl of food processor with
steel blade, combine flour, sea salt and sugar; process 10 seconds to
combine. Scatter chilled shortening, cut into small pieces, evenly over
flour mixture and process about 15 seconds, stopping once to scrape sides of
bowl, until mixture resembles fine crumbs. With processor running, slowly
pour cold water into feed tube, 1 tablespoon at a time, and process about 30
seconds or until dough forms a ball. Remove and shape into a thick disk
about 5 inches in diameter. Wrap in wax paper or plastic wrap and chill at
least 30 minutes.
Unwrap and turn dough onto lightly floured work
surface. Let stand a few minutes and roll into a 12-inch circle. Transfer to
9-inch pie pan and trim to allow 3/4-inch overhang. Flute edges as desired;
Filling: Turn purée into large bowl. Add sugar, eggs,
butter, salt, seasonings and vanilla extract; beat until well mixed. Fold in
Pour mixture into prepared pie shell and bake at 350 degrees
F for 45 minutes or until set.
Serve warm, topped with whipped cream
or butter pecan ice cream.
Yield: 1 pie | Serves: 8 | Serving Size:
1/8 of pie
* If canned sweet potato purée is unavailable, drain and
purée one 15-ounce can sweet potato chunks in food processor or peel and cut
1 pound sweet potatoes (about 4 medium) into 1-inch cubes. Combine with 4
cups of water in 4-quart saucepan. Cover and cook over medium heat for 20
minutes or until very soft; drain. Turn into blender or food processor and
process until smooth. Use about 2 cups for filling.
Per Serving: Calories 670 (Calories from Fat 37%); Total Fat 28 (Saturated
Fat 10; Trans Fat 2); Cholesterol 103; Sodium 551; Potassium 245; Total
Carbohydrate 99; Dietary Fiber 2; Sugars 31; Protein 7; Calcium 27; Iron 2
Recipe and photo credit (used with permission):