Sweet Potato Pie with Brown Sugar and Nutmeg

1. 1

   Combine flour and salt in processor.

2. 2

   Add shortening and butter.

3. 3

   Using on/off turns, process until mixture resembles coarse meal.

4. 4

   Mix in enough water by tablespoonfuls to form moist clumps.

5. 5

   Gather dough into ball; flatten into disk.

6. 6

   Wrap in plastic; chill until firm enough to roll out, about 1 hour.

7. 7

   Roll out dough on lightly floured surface to generous 1/8-inch-thick round.

8. 8

   Transfer round to 9-inch-diameter glass pie dish.

9. 9

   Trim edge to 3/4-inch overhang.

10. 10

    Fold overhang under and crimp edge decoratively.

11. 11

    Refrigerate while making filling.

12. 12

    Position rack in bottom third of oven and preheat to 400F.

13. 13

    Pierce potatoes with toothpick.

14. 14

    Cook in microwave on high until tender, about 6 minutes per side.

15. 15

    Cut open and cool completely.

16. 16

    Scrape potatoes into processor; discard skins.

17. 17

    Blend until smooth.

18. 18

    Measure enough sweet potato puree to equal 1 1/2 cups.

19. 19

    Reserve remaining puree for another use.

20. 20

    Place puree in large bowl.

21. 21

    Add brown sugar and next 6 ingredients and whisk until smooth.

22. 22

    Transfer filling to prepared pie crust.

23. 23

    Bake until filling puffs around edges and is set in center, about 50 minutes.

24. 24

    Transfer to rack; cool completely.

25. 25

    Refrigerate until cold, at least 3 hours.

26. 26

    (Can be prepared 1 day ahead.

27. 27

    Cover and keep refrigerated.)

28. 28

    Serve pie with whipped cream.

* Per serving · 4 servings · Values may vary.