In a medium size bowl, combine the flour and
salt. Using your fingertips, 2 knives, or a
pastry blender, cut the butter and shortening
into the flour until the mixture resembles coarse
meal. Sprinkle the mixture with 2 tablespoons
ice water. Mix with a fork, then add enough
additional water to gather the dough into a
ball. Flatten it into a disk, wrap with plastic,
and chill for at least 1 hour or for up to 2
the dough from the refrigerator and let it stand
for about 10 minutes before rolling. Roll it
out on a lightly floured surface into an 11-inch
round. Transfer to a 9-inch pie pan and press
it into the bottom and up the sides of the pan.
Trim and flute the edges. Place in the freezer
until ready to fill.
Preheat the oven to 350º. In a medium-size
bowl, whisk together the eggs, sugar, melted
butter, and molasses until smooth. Stir in the
mashed sweet potatoes until well blended. Stir
in the spices, salt, and vanilla. Gradually
stir in the half and half.
the filling into the prepared pie shell and
bake in the lower third of the oven for 55 -
60 minutes or until a knife inserted two thirds
of the way into the center comes out clean.
The center should still be slightly wobbly.
the pie on a wire rack to cool. Serve slightly
warm or at room temperature with whipped cream.
8 - 10