Recipe: Sweet Potato-Pecan Pie (with coriander)

SWEET POTATO-PECAN PIE

2 cups cooked sweet potatoes (or 1 pint home canned)
1/2 cup milk
1/2 cup unsalted butter, melted
1/3 cup sugar
1/3 cup packed light brown sugar
1/4 tsp. salt
3 large egg yolks
2 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. ground coriander
1/8 tsp. nutmeg
1/8 tsp. ground cardamom
3 large egg whites, stiffly beaten
1/2 cup caramel topping
1/2 cup chopped, toasted pecans
Whipped Cream Topping (recipe follows)
1/4 cup toasted pecan halves
1/4 tsp. nutmeg
Pie shell (recipe follows)

Prepare pie shell and place in freezer while preparing filling. In large bowl, beat sweet potatoes until smooth.

Add milk and next 10 ingredients; mix well. Fold in stiffly beaten egg whites.

Spread caramel topping in bottom of pie shell. Sprinkle with chopped pecans and lightly press into caramel. Spoon sweet potato filling over pecan layer.

Bake in 400 degree oven for 20 minutes. Reduce temperature to 350 degrees and bake 30 minutes more. Cool on rack.

Prepare Whipped Cream Topping. Using a decorating bag fitted with a star tip, pipe topping in swirls around edge of pie. Sprinkle with pecan halves and 1/4 teaspoon nutmeg. Makes 1 (10") pie. Pretty and most delicious.

PIE SHELL:
1 1/4 cups unbleached flour
1/4 cup finely chopped, toasted pecans
1 tbsp. powdered sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground coriander
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom

Combine ingredients in a medium bowl. Using pastry blender, cut in 1/2 cup butter flavor Crisco until coarse crumbs form. Combine: 2 tsp. lemon juice

Sprinkle 1 tablespoon at a time over flour mixture, tossing lightly with fork. Shape dough into a ball. On lightly floured surface, roll out dough to a 14" circle.

Gently ease dough into a 10-inch tart dish; trim edge even with tart dish.

WHIPPED CREAM TOPPING:
In a small bowl using mixer at medium speed, beat 1 1/2 ounces cream cheese to soften. Beat in 1/2 cup heavy cream, 1 tablespoon at a time. Add 2 tablespoons powdered sugar and 1/4 teaspoon grated lemon rind; beat until mixture is stiff enough to pipe (decorate).

For special occasions, this pie is worth the little extra effort.