Paul Prudhomme's Sweet Potato Pecan Pie

• 3 tablespoons butter
• 2 tablespoons sugar
• 1/2 beaten egg
• 2 tablespoons milk
• 1 cup flour
• 1 cup cooked, mashed sweet potatoes
• 1 tablespoon butter
• 1/4 cup firmly packed light brown sugar
• 1 tablespoon vanilla
• 1/4 teaspoon cinnamon
• 18 teaspoon each nutmeg and allspice
• 1/4 teaspoon salt
• 1/2 beaten egg
• 2 tablespoons sugar
• 1 tablespoon heavy cream
• 1/2 cup chopped pecans
• 3/4 cup sugar
• 2 eggs
• 3/4 cup dark corn syrup
• 1 1/2 tablespoons butter, melted
• Pinch salt
• Pinch cinnamon
• 2 teaspoons vanilla
• Pastry
• Chantilly cream (see note)

1. Cream butter and sugar, until light and fluffy.
2. Add egg and milk; beat about 2 minutes..
3. Stir in flour to moisten ingredients.
4. Refrigerate at least one hour.
5. Roll out dough into 14-inch circle on lightly floured wax paper.
6. Place in deep 9-inch pie plate; remove wax paper.
7. Press pastry into plate and flute edges.

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Taken from cooking.nytimes.com/recipes/6235 (may not work)