Sweet Potato Pecan Pie for 8 Servings

Instructions:

1. Pulse flour and salt in a processor. Add cold butter and pulse until the mixture resembles coarse crumbs.
2. Slowly add ice water one tablespoon at a time until the dough just holds together.
3. Press the dough into a 9-inch pie plate, trimming the edges, and refrigerate for 15 minutes to prevent shrinkage.
4. Place the cooked sweet potatoes, melted butter, brown sugar, eggs, vanilla, and spices into a blender.
5. Blend on high until the mixture is completely smooth and glossy.
6. Pour the puree into a bowl and gently stir in the pecan halves by hand.
7. Pour the filling into the chilled crust and smooth the top with a spatula.
8. Bake at 400°F (200°C) for 12 minutes to lock in the crust.
9. Reduce heat to 350°F (175°C) and bake for another 45-50 minutes until the custard is set.