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orange sweet potato pie with ginger streusel

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)
prep time 50 Min
cook time 45 Min
method Bake

Ingredients For orange sweet potato pie with ginger streusel

  • 1 1/4 c
    all-purpose flour
  • 1 tsp
    sugar
  • 1/2 tsp
    salt
  • 1/2 c
    butter, cubed
  • 1 Tbsp
    cold lemon-lime soda or ginger ale
  • 1 tsp
    white vinegar
  • 3 tsp
    ice water
  • FOR THE FILLING
  • 3
    eggs
  • 2 lb
    sweet potatoes, peeled, cooked and mashed
  • 1 can
    (5 ounces) evaporated milk
  • 3/4 c
    sugar
  • 1/4 c
    packed brown sugar
  • 1/4 c
    butter, melted
  • 4 tsp
    grated orange peel
  • 1 tsp
    ground cinnamon
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground cloves
  • 1/4 tsp
    ground allspice
  • FOR THE GINGER STREUSEL
  • 15
    gingersnap cookies
  • 6 Tbsp
    butter, cubed
  • 1/2 c
    sugar
  • 1/2 c
    all-purpose flour
  • FOR THE TOPPING
  • 1/2 c
    heavy whipping cream
  • 1/4 c
    sugar
  • 1 Tbsp
    maple syrup

How To Make orange sweet potato pie with ginger streusel

  • 1
    In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • 2
    In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange peel, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes.
  • 3
    Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.
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