Sweet Potato Pecan Pie Recipe

Pastry: Combine flour, salt and sugar in a bowl. With a pastry blender or 2 knives, cut in butter, working until mixture resembles coarse meal. Drizzle flour mixture with 3 tbsp (45 mL) water and stir with a fork until a ragged dough forms. If dough is crumbly, add more water 1 tbsp (15 mL) at a time until dough comes together.

Shape and flatten dough into a disk. Wrap in plastic and refrigerate 30 minutes or until chilled.

On a floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into a 9 inch (23 cm) deep dish pie plate. Trim dough to a 1-inch (2.5-cm) overhang and flute edge. Chill while making filling.

Filling: Preheat oven to 350F (180C).

With an electric mixer, beat mashed sweet potatoes brown sugar, eggs, cinnamon, ginger and salt until well blended.

Scatter the pecans in pie shell. Pour filling over pecans. Bake 20 minutes, filling will only be partially set.

Pecan Glaze: Combine brown sugar, pecans and melted butter in a bowl and blend well. With 2 teaspoons, drop the mixture carefully over the partially baked filling, without disturbing the filling.

Cover the edges of the crust with foil, to prevent overbrowning. Bake until glaze is golden and bubbly, 15 to 20 minutes longer. Cool pie on wire rack. Serve with whipped cream, if desired.

Makes 10 servings.