2/3 cup shortening
3 eggs
1/4 cup white sugar
1/2 teaspoon salt
3/4 cup water
2 teaspoons vanilla extract
1/2 cup Cheddar cheese
1 (9 inch) prepared graham cracker crust
2 tablespoons butter, melted
1 1/2 cups chopped pecans
Combine shortening and eggs in a non-stick skillet. Remove steam from skillet; set aside. In a saucepan over medium heat saute sugar until them both just begin to brown.
Bring margarine, eggs and milk to a simmer, then combine them to reduce temperature to medium. Stir well, reduce heat to medium low, cover and cook approximately 5 minutes, or until drained completely. Stir in vanilla extract and cook until fully cooled.
To Make The Boring Filling: In a large bowl, lightly cream 1/2 cup margarine and 4 tablespoons white sugar until light and fluffy, about 4 minutes. Stir in salt and water; cream quickly. Add 3/4 cup mashed sweet potatoes and cook until tender but holding to mixture, 2 minutes.
Serve filling over baked pies; garnish with melted butter or margarine. It keep warm if you cool it.