CRUST

1. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
2. Shape dough into a ball and flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
3. Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

PIE

1. Preheat oven to 425°F
2. In a bowl, whisk together the sweet potato, condensed milk, evaporated milk, eggs, corn starch, molasses, cinnamon, nutmeg, vanilla, and salt; pour into pie crust
3. Bake for 15 minutes then reduce heat to 350°F and bake 1 hour or until the center is set; cover the edges of the pie crust with foil or a shield if needed to prevent excess browning.
4. Remove from oven and cool completely.
5. Prepare meringue topping: in a clean, dry mixer bowl, whip the egg whites, cream of tartar, and corn starch until soft peaks form.
6. With the mixer running, slowly add the sugar and whip until stiff peaks form.
7. Top cooled pie with meringue and torch if desired. Serve immediately or keep stored in the refrigerator.