mellina's eggnog sweet potato pie

★★★★★ 2 Reviews
AndAQT2 avatar
By Mellina Land
from Chicago, IL

Eggnog Sweet Potato Pie with a Vanilla Wafer Crust - I came up with this recipe because I love cooking with eggnog and I really like sweet potato pie, but I don't care for pie crust - yuck, yuck, pooey :-D. I usually use a graham cracker crust, but I was also making a cheesecake and only had enough graham crackers for one dessert. But I had a box of vanilla wafers - the result, yummmmm!!

Blue Ribbon Recipe

The vanilla wafer crust is unique and a great idea. The eggnog gives it a creamy taste and texture. This will be a hit at your holiday table! To serve easily, consider making this in a springform pan. It will make it easier to cut slices. I can't wait to make this again!

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 16
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For mellina's eggnog sweet potato pie

  • INGREDIENTS FOR CRUST
  • 70
    vanilla wafer cookies
  • 2 Tbsp
    white sugar
  • 2 Tbsp
    dark brown sugar
  • 1/2 c
    butter, melted
  • INGREDIENTS FOR PIE FILLING
  • 3/4 c
    white sugar
  • 1/2 c
    light brown sugar
  • 1/2 tsp
    freshly grated nutmeg
  • 3
    cooked, mashed sweet potatoes (regular sized, not jumbo)
  • 1/2 c
    eggnog
  • 2
    eggs, beaten
  • 1/2 c
    unsalted butter, softened
  • 1
    vanilla bean or 2 teaspoons pure vanilla extract
  • 1/2 tsp
    coarse kosher salt

How To Make mellina's eggnog sweet potato pie

  • 1
    For crust, mix vanilla wafers and the sugars in a food processor, while drizzling in the butter. Mix until well blended. Press into the sides and bottoms of 2 deep dish 9" pie pans and set aside.
  • 2
    In a large bowl, combine sugars and nutmeg. Mix well. Stir in mashed sweet potatoes. Add eggnog, beaten eggs, butter, vanilla and salt. Mix until smooth. (I recommend tasting the filling to make sure it’s sweet enough. Every now and then you’ll get a batch of sweet potatoes that aren’t too sweet and require more sugar).
  • 3
    Pour filling mixture into the two cookie crusts and bake at 375° for 30-35 minutes until filling sets.
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