Regina’s World-Famous Sweet Potato Pie
1 1/2 cups unbleached all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into cubes
3 tablespoons cold vegetable shortening
1/4 cup ice water
1-1 1/4 pounds sweet potatoes
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup sugar
1/4 cup light brown sugar
2/3 cup eggnog
2 large eggs plus 1 egg yolk
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
Combine the flour, sugar and salt in a food processor, about 2 to 3 pulses. Add the butter and shortening. Pulse 8 to10 times until the mixture resembles coarse crumbs about the size of peas. Slowly pour the water through the feed tube while the processor is running. Pulse 20 to 25 times, just until the dough comes together.
Transfer the dough to a floured board and form into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Meanwhile, preheat the oven to 400 degrees F. Wash the sweet potatoes and prick with a fork. Place the potatoes on a baking sheet and bake until soft to the touch, 50 to 60 minutes. Remove the potatoes from the oven and reduce temperature to 350 degrees F. When the potatoes are cool enough to handle, cut in half lengthwise and scoop the flesh into a large mixing bowl.
Add the melted butter, sugars, eggnog, eggs, yolk, cinnamon, nutmeg, salt, lemon juice and vanilla. Use a hand mixer to beat until all the ingredients are well combined. (The batter should still have some small lumps of sweet potato in it.)
On a well-floured board, roll the pie dough to a 12-inch circle. Transfer the dough to a 9-inch pie pan and gently fit it into the pan without stretching. Trim the edge with a sharp knife. Use the tines of a fork to press a decorative border around the pie.
Pour the filling into the pie crust. Bake until the pie is set, 55 to 60 minutes. Transfer the baking sheet to a wire rack and cool the pie completely before serving.
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