Double Decker Sweet Potato Pecan Pie

• 8 graham crackers, finely crushed
• 1 tablespoon canola oil
• 2 12 cups steamed sweet potatoes, mashed until smooth
• 1 12 cups soymilk
• 14 cup brown sugar
• 12 cup granulated sugar
• 14 teaspoon salt
• 1 teaspoon cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 4 organic egg whites or 12 cup Egg Beaters egg substitute
• 6 organic egg whites or 34 cup Egg Beaters egg substitute
• 12 cup granulated sugar
• 12 teaspoon salt
• 2 tablespoons canola oil
• 1 12 cups light corn syrup
• 1 cup finely chopped fresh pecan halves
• 1 tablespoon vanilla extract

1. To make crust, preheat oven to 325F Lightly spray 10-inch non-stick heavy-gauge springform pan with cooking oil.
2. Mix all crust ingredients together thoroughly and press firmly into pan.
3. Bake 4-5 minutes Cool on rack.
4. To make sweet potato filling, raise oven temperature to 350F In a large bowl mix all ingredients until well-blended and completely smooth.
5. Set aside.
6. To make pecan filling, combine first 5 ingredients in large bowl and beat thoroughly until well combined.
7. Stir in pecans and vanilla.
8. Pour sweet potato filling into baked pie crust and smooth top.
9. Carefully pour pecan filling on top.
10. Bake for 1 hour to 1 hour 15 minutes, until a knife inserted into the pie comes out clean.
11. Cool on rack.

crackers, canola oil, steamed sweet potatoes, soymilk, brown sugar, sugar, salt, cinnamon, ground ginger, ground nutmeg, ground cloves, egg whites, egg whites, sugar, salt, canola oil, light corn syrup, fresh pecan halves, vanilla

Taken from www.food.com/recipe/double-decker-sweet-potato-pecan-pie-145967 (may not work)