SWEET POTATO PIE WITH BROWN SUGAR AND NUTMEG

Sweet Potato Pie with Brown Sugar and Nutmeg image

Yield Serves 8

Number Of Ingredients 14

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2 cups unbleached all purpose flour
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (about) ice water
2 large red-skinned sweet potatoes (yams; 1 1/4 to 1 1/2 pounds)
1 cup (packed) golden brown sugar
3/4 cup whipping cream
3/4 cup orange juice
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Whipped cream

Steps:

Combine flour and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll out, about 1 hour.
Roll out dough on lightly floured surface to generous 1/8-inch-thick round. Transfer round to 9-inch-diameter glass pie dish. Trim edge to 3/4-inch overhang. Fold overhang under and crimp edge decoratively. Refrigerate while making filling.
Position rack in bottom third of oven and preheat to 400°F. Pierce potatoes with toothpick. Cook in microwave on high until tender, about 6 minutes per side. Cut open and cool completely. Scrape potatoes into processor; discard skins. Blend until smooth. Measure enough sweet potato puree to equal 1 1/2 cups. Reserve remaining puree for another use. Place puree in large bowl. Add brown sugar and next 6 ingredients and whisk until smooth.
Transfer filling to prepared pie crust. Bake until filling puffs around edges and is set in center, about 50 minutes. Transfer to rack; cool completely. Refrigerate until cold, at least 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Serve pie with whipped cream.