SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST
Categories Milk/Cream Rum Food Processor Ginger Nut Dessert Bake Thanksgiving Vegetarian Walnut Sweet Potato/Yam Fall Chill Bon Appétit Pescatarian Peanut Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
- Make filling:
- Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
- Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.
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Ultra
ultra4@hotmail.comAvoid this recipe at all costs!
Shima Siddiqe
ss15@hotmail.co.ukThis pie was a waste of time and ingredients.
Swambimbi
swambimbi9@yahoo.comI wouldn't make this pie again.
FZ NAFIS
nafis.fz27@hotmail.comThis pie was just okay. I've had better.
henry cota
c_h@gmail.comMeh.
Debra White
w-d@gmail.comNot a fan.
DrakuBro
drakubro34@gmail.comThe crust was hard to work with and the filling was bland. I wouldn't recommend this recipe.
Jeff Yuo
y2@hotmail.comThe filling was a bit runny, but the flavor was good. I think I'll try baking it for a little longer next time.
Adnan Mamsani
a@gmail.comThis pie was a little too sweet for my taste, but the crust was really good. I might try making it again with a different filling.
Britney Ravele
r-b@gmail.comI'm not a huge fan of sweet potato pie, but this recipe changed my mind. The crust was amazing and the filling was so creamy and flavorful. I'll definitely be making this again.
Bidemi Olufayo
bidemi_o@gmail.comThis sweet potato rum pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness. The walnut-gingersnap crust adds a nice touch of crunch.
Nipun Tharaka
nipuntharaka@hotmail.comThis pie was easy to make and turned out beautifully. The crust was flaky and the filling was creamy and delicious. I would definitely recommend this recipe.
Md Kutub
k@gmail.comI made this pie for my family and they all loved it. The crust was especially a hit. It was so flavorful and held up well to the creamy filling.
Tekraj Khadka
k.t53@yahoo.comThis pie was delicious! The crust was perfectly crispy and the filling was smooth and creamy. I loved the hint of rum in the filling. It really made the pie special.
Gopal Bahadur
bahadur20@yahoo.comI've made this pie several times now and it's always a crowd-pleaser. The crust is so easy to make and the filling is rich and decadent. I love that it's not too sweet, so it's perfect for any occasion.
Gacha Leeann
leeann34@hotmail.co.ukThis sweet potato rum pie was a hit at my Thanksgiving gathering! The walnut-gingersnap crust was the perfect complement to the creamy, flavorful filling. I'll definitely be making this again.