Sweet Potato-Pecan Pie

Directions

TO PREPARE PASTRY: Prepare pastry and chill as directed in following recipe.

Preheat oven to 375℉ (190℃). On a lightly floured surface, roll out chilled pastry into a 1/16-inch-thick circle.

Gently roll pastry around rolling pin; unroll into a 9-inch pie pan.

Gently ease pastry into bottom of pan; pat against side.

Do not stretch pastry.

Trim off and discard excess pastry.

Flute edges, if desired, Refrigerate until ready to bake.

TO PREPARE FILLING: In a large bowl, stir butter into sweet potatoes.

Add all remaining ingredients except pecans; blend well.

TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust; sprinkle chopped pecans evenly over top.

Bake in preheated oven until filling is set and a knife inserted into center comes out clean, 40 to 45 minutes.

Cool in pan on a rack to room temperature before slicing.

Prepare topping.

TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a large bowl. Beat with an electric mixer until large, soft peaks form. Refrigerate, covered, until ready to serve.

To serve, top with topping and pecan halves.

Makes 8 servings.