Sweet Potato Pie With Bourbon Cream

• CRUST:
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 3 Tablespoons vegetable shortening
  • 3 Tablespoons butter or margarine
  • 2-3 Tablespoons ice water
  FILLING:
  • 1-1/2 lbs sweet potatoes, peel, cut in 1" chunks
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1-1/2 cups half & half (half milk, half cream)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground allspice
  • Bourbon Cream (see recipe)
  Instructions:
  In food processor, pulse flour & salt, add shortening & butter, pulse till mixture resembles coarse crumbs. Add water all at once, pulse just until it clumps together. Remove blade, then dough. Position oven racks in thirds. Heat oven to 425F. Have a 9" pie pan ready. On lightly floured surface, using lightly floured rolling pin, roll 2/3 of the dough into 12" circle; fit into pie pan. Roll out remaining dough to 1/8" thick, & make a rim around crust. Refrigerate. Cook potatoes in large pot with enough water to partially cover, 10 -15 minutes until very soft. Watch that water doesn't evaporate away. Mash with potato masher then cool. Whisk in remaining ingredients & blend. Pour into crust. Set pan on lower oven rack, bake 8-10 minutes; reduce heat to 350F & bake 40-45 minutes longer (cover with foil if browning too quickly). Filling will be slightly puffed around edges but soft in the center. Remove to wire rack, let cool completely.
  
  
  BOURBON CREAM
  
  In a large bowl, beat:
  • 1 cup whipping cream
  • 2 Tablespoons packed light brown sugar
  • 1 or 2 Tablespoons bourbon (or 1 teaspoon grated orange peel)
  with mixer until soft peaks form when beaters are lifted. Makes 2 cups.
  
  

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