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1
Make the whipped cream In a food processor, pulse the flour, sugar and salt to blend.
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2
Add the butter and shortening and pulse until the mixture resembles coarse meal.
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3
Drizzle in 3 tablespoons of the ice water and pulse just until the dough can be gathered into a ball; if necessary, gradually add the remaining water.
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4
Turn the dough out onto a lightly floured surface and form it into a 9-inch log.
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5
Cut off a 4-inch section of the log and pat it into a 6-inch disk for the bottom crust.
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6
Wrap the disk in wax paper.
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7
Cut the remaining dough in half and wrap each piece separately in wax paper.
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8
Refrigerate all of the dough until chilled, at least 1 hour, or overnight.
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9
On a lightly floured surface, roll the disk of dough into a 9-inch round and fit it into the base of a 9-by-2 1/2-inch springform pan.
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10
With your hands, roll each of the remaining dough pieces into a 13-inch rope.
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11
Fit the ropes around the base of the pan and join the ends to make one continuous rope.
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12
Using your fingers, evenly press the dough 2 inches up the sides of the pan to form a seamless shell.
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13
Refrigerate the shell.
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14
Preheat the oven to 350.
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15
Bake the sweet potatoes on a baking sheet for about 1 hour, or until soft when pierced.
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16
Let cool, then remove the skins and puree the potatoes in a food processor.
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17
In a medium bowl, combine the granulated sugar and the brown sugar with the cinnamon, nutmeg and salt.
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18
In a large bowl, lightly whisk the eggs.
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19
Whisk in 3 cups of the pureed sweet potatoes (reserve any extra for another use).
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20
Whisk in the sugar mixture.
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21
Spoon half the sweet potato custard into the pie shell and sprinkle half of the chocolate on top.
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22
Cover with the remaining sweet potato custard and distribute the remaining chocolate decoratively on top.
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23
Bake the pie in the center of the oven for about 1 hour, or until the custard is almost set in the middle.
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24
Turn off the oven but leave the pie inside until cool.
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25
In a chilled bowl, combine the cream with the sugar, bourbon and cinnamon and beat until stiff.
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26
Serve the pie at room temperature and pass the whipped cream separately.
