1 lb Sweet potatoes 1/4 ts Ground nutmeg
3 Eggs 1/8 ts Ground ginger
1/2 c Firmly packed dark brown 1 ds Of ground allspice
-sugar 1 Tall can evaporated milk
1/2 ts Salt 1 c Cream for whipping
1/2 ts Ground cinnamon 1 tb Molasses
1. Make rich pastry. (recipe to follow). Roll out to a 12 inch round
on a lightly floured pastry cloth or board; fit into a 9 inch pie
plate. Trim overhang to 1/2 inch; turn under, flush with rim; flute
to make a stand up edge. Chill while making filling.
2. Pare sweet potatoes and dice. Cook, covered, in boiling slightly
salted water in a medium-sized saucepan 15 minutes, or until tender;
drain; shake in pan over low heat to dry. Mash, then beat until
smooth with an electric beater.
3. Beat eggs slightly in a large bowl; stir in brown sugar, salt,
spices, sweet potatoes, and milk. Pour into chilled pastry shell.
4. Bake in hot oven (425 F.) 5 minutes; lower oven temperature to
slow (325 F.). Bake 40 minutes, or until center is almost set but
still soft. (Do not overbake, for custard will set as it cools.) Cool
pie on a wire rack.
5. When ready to serve, mix cream and molasses in a medium-sized
bowl; beat until stiff. Spoon onto pie.
Rich Pastry- Combine 1 12 cups sifted all-purpose flour and 1/2 tsp.
salt in a large bowl; cut in 1/4 cup shortening and 4 tbls. (1/2
stick) butter or margarine with a pastry blender until mixture is
crumbly. Sprinkle with 4 tbls. cold water, 1 tbls. at a time; mix
lightly with a fork just until pastry holds together and leaves side
of bowl clean.
A tradition in the South, this dessert boasts a special rich pastry.
Makes one 9 inch pie.
AR/92
Yields
6 servings