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1
Preheat oven to 375 degrees F.
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2
On a lightly floured surface, roll out the pie crust to fit a 10-inch pie pan.
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3
Fit inside the pan and set aside.
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4
In a large mixing bowl, combine the mashed sweet potatoes, Steen's syrup, spices, 1 egg, and 1/2 teaspoon of the vanilla and mix well.
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5
Pour the filling into the unbaked pastry shell.
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6
Spread the pecan pieces evenly over the filling.
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7
In another large bowl, beat the remaining 4 eggs.
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8
Add the remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend.
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9
Pour over the pecans and bake until the filling is set and the pastry is golden brown, about 1 hour.
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10
Remove from the oven and cool on a wire rack for 1 hour before serving.
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11
Garnish with chocolate curls, whipped cream, and confectioners' sugar.
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12
Sift the flour, sugar, and salt into a large bowl.
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13
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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14
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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15
Add more water as needed to make a smooth dough, being careful not to over mix.
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16
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
