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1
Preheat the oven to 400 degrees F.
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2
In a food processor, combine the vanilla wafers, 1/4 cup sugar, and pecan pieces.
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3
Mix until the crust is smooth and resembles a coarse texture.
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4
With the machine running, add the butter and process until all of the butter is incorporated.
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5
Remove the crust from the processor and press into a deep-dish 10-inch pie pan.
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6
Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set.
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7
In a saucepan, combine the eggnog, sweet potatoes, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together.
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8
Mix well.
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9
Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly.
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10
Remove the pan from the heat and sprinkle the gelatin over the filling.
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11
Whisk the gelatin into the filling until the gelatin dissolves.
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12
Stir in the vanilla.
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13
Cover the filling and refrigerate until cool.
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14
Using an electric mixer, whip the egg whites until soft peaks form.
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15
Gradually add 1/4 cup sugar and continue to beat until the peaks are stiff.
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16
Fold the egg whites into the sweet potato filling.
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17
Spread the filling evenly over the crust and refrigerate the pie for about 1 hour.
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18
Spread the whipped cream, evenly over the top of the pie.
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19
Slice the pie into 8 pieces.
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20
Place a piece of the pie on each serving plate.
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21
Garnish with confectioners' sugar and a sprig of fresh mint.
