1 1/2 c. sifted all-purpose flour
1/2 tsp. salt
3 tbsp. water
1/2 c. shortening

Sift flour and salt. Remove 1/4 cup mixture and blend with water forming a paste. Cut shortening into remaining flour mixture until pieces are pea size. Add flour paste to blended shortening and flour mixture. Mix with a fork until dough comes together and can be shaped into a ball. Roll out crust 1/8-inch thick and line 9-inch pie tin.

CUSTARD:

1 c. mashed sweet potatoes (may be canned)
1/3 c. brown sugar
3/4 tsp. cinnamon
3/4 tsp. ginger
Dash salt
3/4 c. scalded milk
2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. If using fresh sweet potatoes, add 1/3 cup sugar. Cool. Fill pie shell and bake at 350 degrees for 20 minutes. Sprinkle with following topping.

TOPPING:

1/4 c. butter
1/2 c. brown sugar
3/4 c. pecans, chopped fine

Combine ingredients. Sprinkle on cooked custard. Bake another 25 minutes at 350 degrees. Cool. Serve with whipped cream.