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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SM Shahid ullah
[email protected]I love the unique flavor of this pie. The walnut-gingersnap crust is a great twist on the classic graham cracker crust.
Chaotic Chaos
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Sapanallah Johnson
[email protected]I've made this pie twice now and it's always a success! It's the perfect dessert for a special occasion.
Shoiab Akhtar
[email protected]This pie was a disappointment. The crust was dry and the filling was bland. I wouldn't recommend this recipe.
Mama Kyrian
[email protected]I'm not a big fan of sweet potato pie, but I thought I'd give this recipe a try. I'm so glad I did! This pie is amazing! The crust is crispy and flavorful, and the filling is smooth and creamy. I love the hint of rum in the filling. This pie is defin
Jessie Kerry
[email protected]This pie is so easy to make and it's always a hit! I love that I can use canned sweet potatoes, it saves so much time. The walnut-gingersnap crust is also a nice change from the traditional graham cracker crust.
Wolfie FNaF
[email protected]I followed the recipe exactly and my pie turned out perfectly! The crust was flaky and the filling was creamy and delicious. I loved the combination of sweet potato and rum. This pie is definitely a keeper!
Cooking Fun
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. The crust was also a bit dry. Overall, it was a good pie, but not my favorite.
Danny Tillman
[email protected]I was a bit skeptical about the walnut-gingersnap crust, but it turned out to be really good! It was the perfect complement to the sweet potato filling. I also loved the addition of rum, it gave the pie a really nice flavor.
tabark park
[email protected]This pie is absolutely divine! The crust is flaky and flavorful, and the filling is rich and creamy. The rum flavor is subtle but adds a nice depth of flavor. I will definitely be making this pie again!
Melody W
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The crust is easy to make and the filling is creamy and delicious. I love the addition of rum, it gives the pie a boozy kick that really takes it over the top.
Reuben Matthew
[email protected]This sweet potato rum pie was a hit at our Thanksgiving gathering! The walnut-gingersnap crust was a unique and flavorful twist on the classic pie crust. The filling was smooth and creamy, with just the right amount of sweetness and spice. I highly r