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...."
INGREDIENTS
•
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
•
Flour for dusting
•
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
•
1/2 cup finely chopped pecans (2 ounces), toasted
•
2 tablespoons sugar
•
1/8 teaspoon salt
•
2 lb sweet potatoes (4 medium)
•
1/2 cup sugar
•
1/3 cup water
•
3 large eggs
•
1/2 teaspoon cinnamon
•
1/4 teaspoon salt
•
2/3 cup whole milk
•
1 tablespoon dark rum
•
1/2 teaspoon vanilla
•
Special equipment: a 10-inch glass or ceramic pie plate (6-cup capacity)
•
Accompaniments: lightly sweetened whipped cream and toasted pecans
Comments & Reviews
Just A Pinch Sweepstakes