SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.
Categories Ginger Dessert Bake Thanksgiving Sweet Potato/Yam Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
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isimbi samia
[email protected]This recipe is too complicated. I'm going to look for a simpler one.
Samina Burdi
[email protected]Can I freeze this pie?
Becca Heart
[email protected]How long can I store this pie in the refrigerator?
ali yasserr
[email protected]I'm allergic to pecans. Do you think I could substitute another nut, like walnuts or almonds?
Kailey Ryan
[email protected]I'm not a big fan of sweet potato pie, but this recipe sounds interesting. I might give it a try.
Sadiq Sadiq akbar
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find at the store.
Nivlek Waiganjo
[email protected]This recipe looks delicious. I'm going to bookmark it for later.
kazzafi tahir
[email protected]I can't wait to try this recipe!
Ayse Alcan
[email protected]I'm going to try making this pie with a gluten-free crust next time.
Samanta Oishe
[email protected]This pie is perfect for a fall dessert.
Robiul Alam
[email protected]I love the combination of sweet potatoes, ginger, and pecans in this pie.
Ridwan Abisola
[email protected]This pie is a great way to use up leftover sweet potatoes.
Jason A. Big Eagle
[email protected]I made this pie for Thanksgiving and it was a huge hit. I will definitely be making it again next year.
Engrt Ghulam mustafa Gujjar
[email protected]My kids loved this pie! They said it was the best sweet potato pie they've ever had.
William Weatherspoon
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can use fresh or frozen sweet potatoes.
Abid Hasnine
[email protected]I'm not usually a fan of sweet potato pie, but this recipe changed my mind. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
nwajide chibuike
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it and asked for the recipe. The crust was especially delicious.
Mahim Ahmed
[email protected]This was a hit with my family! The crust was perfectly crispy and the filling was smooth and creamy. I loved the flavor combination of the sweet potatoes, ginger, and pecans.