Oh My Oh My, Sweet Potato Pie

— -- Ingredients for crust:

1 cup flour1/2 cup butter3 tablespoon sugar1/2 teaspoon salt1/2 cup pecans (finely chopped)

Directions for crust:

1. Cut flour into butter until crumbly.Add salt, sugar and pecans. Mixture will be crumbly.

2. Press into 9 inch deep-dish pie plate and up sides to form a decorative crust. Refrigerate until filling is ready.

Ingredients for pecans in meringue:

2 egg whites1 cup sugardash salt1 lb pecans, coarsely chopped1 stick butter1/2 cup nice pecan halves

Directions for pecans in meringue:

1. Beat egg whites until stiff. Slowly add sugar and salt.

2. Separate meringue: Take about 3/4 cup and put in a separate bowl. Stir in pecan halves until thoroughly coated. Add chopped pecans to remaining meringue and stir until thoroughly coated. Meanwhile, melt butter in large baking pan.

3. Spread whole pecans in meringue mixture on one side and chopped pecan meringue mixture on the other side. The melted butter will not soak in immediately. Bake in 325-degree oven until meringue and melted butter disappears, stirring every 10 minutes or so. Be sure to keep chopped and halves separate. This will take 40 minutes or so. Remove from oven. Set on cooling rack to cool; stirring occasionally for about an hour.

Ingredients for filling:

2 cup sweet potatoes (cooked, mashed)3 eggs1 cup evaporated milk2 teaspoon vanilla extract 4-tablespoon butter (softened)3/4 cup white sugar3/4 cup brown sugar1 1/2 teaspoon cinnamon1/2 teaspoon ground cloves1/2 teaspoon salt

Directions for filling:

1. In large bowl, blend all ingredients; mixing until smooth. Pour into prepared crust. Bake at 350 for 1 hour and 15 minutes or until knife inserted in center comes out clean. Place on cooling rack and let stand about 10 minutes.

2. Using spatula, break up chopped pecans in meringue mixture until crumbly. Carefully place around top of baked pie, mounding slightly in center. Cool until firm. Serve with whipped cream and pecan halves.