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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
qamar ali
[email protected]Overall, I thought this pie was pretty good. The crust was a little dry, but the filling was delicious. I would make it again, but I would make a few changes to the recipe.
Siyabonga Mkhwananzi
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland.
Gerel Gerel
[email protected]I love this pie! It's the perfect fall dessert. The spices are warm and inviting, and the crust is perfectly crispy.
Sahab Khan
[email protected]This pie is a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
savya savya
[email protected]I'm not a big fan of sweet potato pie, but this one was really good. The crust was flaky and the filling was creamy and flavorful. I would definitely make it again.
Fawziyhe SAMARA
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful pie that's perfect for special occasions.
Md mustakim md mustakim
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. I'll definitely be making it again.
Latarsha Dunham
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I hoped. The crust was a little too dry and the filling was a little too runny.
Azmot Ali
[email protected]This pie is delicious! I especially love the gingersnap pecan crust. It's so unique and flavorful.
Shahzieb khan
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The crust is easy to make and holds together well. The filling is creamy and flavorful, and the spices are just right.
Salman Kahn
[email protected]This sweet potato pie was a hit at my Thanksgiving dinner! The crust was perfectly crispy and flavorful, and the filling was smooth and creamy. I loved the hint of ginger and pecans in the crust, and the cinnamon and nutmeg in the filling. It was the