Sweet Potato Pecan Pie

This pie is a combination of two Thanksgiving favorites.  It does takes two days to make, so plan accordingly.  The result is well worth the effort!

Sweet Potato Pecan Pie

Crust:

2 cups flour
1/4 cup sugar
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
6 tablespoons cold water

Filling:
2 1/2 cups cooked mashed sweet potato
1/3 cup brown sugar, firmly packed
1/3 cup sugar
2 eggs
1/4 cup unsalted butter, melted
1 tablespoon flour
1 tablespoon molasses
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup evaporated milk

Topping:
1 1/2 cups brown sugar
6 tablespoons unsalted butter
1/4 cup molasses
2 tablespoons heavy whipping cream
2 teaspoons vanilla
2 1/2 cups pecan halves
1/4 teaspoon salt

1.  For crust, cut in butter with flour, sugar, and salt with a pastry blender. Add cold water and mix until dough forms.  Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Preheat oven to 375 degrees.
3. On a lightly floured surface, roll dough into a circle. Place in a 10-inch cast iron skillet.  Crimp edges and freeze for 10 minutes.
4. Line pie shell with parchment paper or foil  and add pie weights.  Bake 12 minutes.  Remove pie weights, reduce heat to 350 degrees, and bake 5 minutes. Let cool completely.
5. For filling, whisk together potato, sugars, egg, melted mutter, flour, molasses, vanilla, salt, and cinnamon. Gradually whisk in evaporated milk.  Pour into pie crust.
6. Bake until center is set, 30-40 minutes.  Let cool completely. 
7. For topping, heat sugar, butter, and molasses in a saucepan over medium heat. Stir frequently until sugar dissolves and mixture begins to boil.
8. Add cream and vanilla. Stir in pecans and salt.  Bring to a boil and remove from heat. 
9. Pour warm topping over cooled pie and refrigerate for at least 4 hours.

Enjoy!