Sweet Potato Pie With Gingersnap Crust Recipe

Name: Sweet Potato Pie With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups gingersnap cookie crumbs; 6 TB Butter, melted; 1 tsp. sugar; Filling:; 2 1/4 cups mashed sweet potatoes; (about 2-3 medium to large potatoes); 1/2 cup unsalted butter, softened; 1/2 cup sugar; 1/2 cup packed brown sugar (dark or light); 3/4 cup half & half; 1 tsp to 2 tsp pumpkin pie spice (varies according to taste); 1 TB pure vanilla extract; 1 TB coconut rum (may substitute dark spiced rum); 2 TB flour; 2 eggs; 1 tsp. salt; 9 inch pie pan

Servings: persons

Crust:
1 1/2 cups gingersnap cookie crumbs
6 TB Butter, melted
1 tsp. sugar
Filling:
2 1/4 cups mashed sweet potatoes
(about 2-3 medium to large potatoes)
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed brown sugar (dark or light)
3/4 cup half & half
1 tsp to 2 tsp pumpkin pie spice (varies according to taste)
1 TB pure vanilla extract
1 TB coconut rum (may substitute dark spiced rum)
2 TB flour
2 eggs
1 tsp. salt
9 inch pie pan

1
To make the crust:
2
To make gingersnap cookie crust, take 28-30 gingersnap cookies (enough to make 1 1/2 cups) and crush in a food processor (alternatively put the cookies in a plastic bag and pound with a rolling pin). Combine with the melted butter and sugar and spread into a 9 inch pie pan. Bake at 350 degrees for about 8 minutes. Set aside.
3
For Filling:
4
Pierce sweet potatoes with a fork and wrap in aluminum foil. Roast sweet potatoes in a 350 degree oven for about 45 minutes to 1 hour or until soft when pierced with a fork. Set aside until cool enough to handle. When cool, slice open and spoon out flesh to measure 2 1/4 cups. Put flesh in blender with butter and blend just until the butter is mixed in. Add both sugars, eggs, half and half, rum, vanilla, flour, salt and pumkin pie spice. Blend until mixed and slightly thick (30 seconds to 1 minute). Pour into gingersnap crust and bake at 350 degrees for 55 to 60 minutes, or until a knife insterted in to the center comes out clean. The pie will puff slightly and settle back down as it cools.

1999

kcal

Calories

151

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust:, 1 1/2 cups gingersnap cookie crumbs, 6 TB Butter, melted, 1 tsp. sugar, and more.

Yes, Sweet Potato Pie With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pie With Gingersnap Crust

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