The Best Sweet Potato Pie by Leah Chase of Dooky Chase Restaurant, New Orleans

shesimmers.com

Melba Martin

subheading: Crust:

1 ½ cups unbleached all-purpose flour

1 teaspoon salt

¼ cup finely-chopped pecans

½ cup cold butter (the original recipe calls for vegetable shortening)

¼ cups ice-cold water, or as needed

In a food processor, pulse together all the dry ingredients and the butter into short bursts until the mixture forms pea-sized lumps. Add the water through the feed chute as you pulse until the mixture forms a stiff dough and pulls away from the sides of the food processor bowl. Form the dough into a 6-inch disk and wrap it in plastic; chill for one hour. The dough can be made in advance. It can be kept refrigerated for several days and even frozen. In a food processor, pulse together all the dry ingredients and the butter into short bursts until the mixture forms pea-sized lumps. Add the water through the feed chute as you pulse until the mixture forms a stiff dough and pulls away from the sides of the food processor bowl. Form the dough into a 6-inch disk and wrap it in plastic; chill for one hour. The dough can be made in advance. It can be kept refrigerated for several days and even frozen.

subheading: Filling:

2 large sweet potatoes (about 1.5 lbs total), peeled and cut into 2-inch cubes

½ cup sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 large eggs, slightly beaten

¼ cup sweetened condensed milk

½ teaspoon vanilla extract

1 tablespoon melted butter

Pecan halves for decoration

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