Sweet Potato Pecan Pie

• portions: 1 (10-inch) pie

Ingrédients

Crust:

2 cups all-purpose flour

1/4 cup sugar

1 teaspoon kosher salt

6 tablespoons cold unsalted butter, cubed

6 tablespoons cold water

Filling:

2 1/2 cups mashed cooked sweet potato (2 large sweet potatoes)

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

2 large eggs

1/4 cup unsalted butter, melted

1 tablespoon all-purpose flour

1 tablespoon unsulphured molasses

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon orange zest

3/4 cup evaporated milk

Topping:

1 1/2 cups firmly packed light brown sugar

6 tablespoons unsalted butter

1/4 cup unsulphured molasses

2 tablespoons heavy whipping cream

2 teaspoons vanilla extract

2 cups pecan halves

1/4 teaspoon kosher salt

Instructions

1. For crust: In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until butter pieces are the size of almonds. With processor running, add 6 tablespoons cold water in a slow, steady stream until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.

2. Preheat oven to 375°F. Spray a 10-inch cast-iron skillet with cooking spray.

3. On a lightly floured surface, roll dough into a 13-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 10 minutes.

4. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.

5. Bake until edges are set, 12 to 15 minutes. Carefully remove paper and weights. Reduce oven temperature to 350°F, and bake 5 minutes more. Let cool completely.

6. For filling: In a large bowl, whisk together mashed sweet potato, sugars, eggs, melted butter, flour, molasses, vanilla, salt, cinnamon, and zest. Gradually whisk in evaporated milk. Pour filling into prepared crust.

7. Bake until center is set, 30 to 40 minutes. Let cool on a wire rack.

8. For topping: In a small saucepan, heat brown sugar, butter, and molasses over medium heat, stirring until sugar is dissolved and mixture just begins to boil. Add cream and vanilla, stirring until combined. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat. Pour warm topping over cooled sweet potato layer, spreading to edges of pie. Refrigerate for at least 4 hours before serving.