This time of year requires you to eat pie. And to eat it constantly. I mean, there are just too many delicious pies out there to go neglecting, ya know?
It'd just be plain rude. And this is the time of cheer and good will, and loving thy neighbor, therefore no rudeness is allowed, and you must consume as much pie as possible, and give your neighbor some pie, too.
:)
Yum. It is oh so very worth every extra pound.
Sweet Potato Pie with Gingersnap-Graham Cracker Crust
Adapted from: Better Homes and Gardens
Yields: 8 servings
Gingersnap-Graham Crust
Yields: 1 pie crust
Ingredients:
1& 1/2 cups finely crushed gingersnaps (about 20 cookies)
1 cup finely crushed graham crackers (about 14 squares)
1/4 cup granulated sugar
½ cup salted butter, melted
Directions:
1. Preheat oven to 375 degrees. Butter a 9 inch pie plate.
2. In a large bowl, combine the gingersnaps, graham crackers, and sugar. Stir in melted butter.
3. Spread the crumb mixture evenly upon the bottom and sides of the pie plate.
4. Bake for 5 minutes. Cool on a wire rack before adding filling.
Sweet Potato Pie
Ingredients:
2 cups mashed, cooked sweet potatoes (About 2 large)
½ cup packed brown sugar
½ tsp ground ginger
½ tsp ground cinnamon
1/8 tsp kosher salt
1/8 tsp ground nutmeg
Dash cloves
2 eggs, lightly beaten
1 cup half-and-half or light cream
½ cup finely chopped pecans
Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine sweet potatoes, brown sugar, ginger, cinnamon, salt, nutmeg, and cloves.
3. Add the lightly beaten eggs, combine lightly with a fork just until just combined. Gradually stir in half-and-half until well combined.
4. Pour filling into pie shell. Cover the edge of the pie with foil.
5. Bake for 30 minutes.
6. Top the pie with pecans. Bake an additional 25 minutes, or until a knife inserted comes out clean.
What a fabulous sounding recipe! I get tired of the traditional pastry crusts and this is such a nice variation - love your combination of graham crackers and gingersnaps, YUM!
ReplyDeleteWhat a glorious creation. The pie sounds other-worldly good. I hope you have a great day. Blessings...Mary
ReplyDeletethe gingersnap crust makes all the difference! (so does that bit of cardamom in the sweet potato pie filling!) Nice work!
ReplyDeleteMmmm this looks fantabulous. Can't wait to try!
ReplyDeleteThis really is a pie! Love those spices. Perfect with the ginger crust. So many wonderful foods this time of year!
ReplyDeleteI love pie, as you may know, and I wish I had this recipe before I made my sweet potato pie. I bet the ginger snap cookies added just the right spice. Beautiful pie!
ReplyDeleteO.M.G. looks amazing!!!
ReplyDeleteI'm with Tricia on this one. I knew my sweet potato pie was missing a bit of "spark." I bet the ginger snaps would have fit the bill. Next time!
ReplyDeleteThanks for sharing, Emily. And btw, you are absolutely right! I could pie my way right through January 23rd which just happens to be, National Pie Day!!!
What a great recipe, Emily! I love the crust and filling, it looks very delicious. Thanks for the recipe.
ReplyDeleteThis looks so good. I miss sweet potato.
ReplyDeleteWe had cherry berry pie for breakfast today. It's pie season for sure.
ReplyDeleteIt probably would be rude to ignore such a delectable pie. I haven't had a good sweet potato pie in way to long, yours looks fab.
ReplyDelete-Gina-
This crust and filling combination is fantastic!
ReplyDeletea classic favorites for sure!
ReplyDeletedelicious looking pie this looks wonderful
ReplyDeleteI can only imagine how fabulous this must taste with a gingersnap-graham crust!!! A big YUM!
ReplyDeleteThat crust is just the magical touch.
ReplyDeleteyummy, gotta be a winning taste with that crust, I can smell it just reading about it - hope y'all had a swell TG and are having a great week...
ReplyDeleteI'm pretty picky about my sweet potatoes but this sounds awesome. I love the crust, yum!
ReplyDeleteThis sweet potato pie looks awesome! Perfect for the season, but I can have this all year long!
ReplyDeleteEmily...I am all about pie! And especially at this time of year. I LOVE your picture/presentation of this pie! Just beautiful. And though I love sweet potatoes....it's your gingersnap graham crust that I am especially dying to try! : )
ReplyDeleteThat gingersnap crust looks amazing! Actually, it all looks amazing. Gorgeous :)
ReplyDeleteHmm sweet potato, huh. I've never tried it but you make it sound very inviting. Much diffrent from pumpkin??
ReplyDeleteTake care...
Totally bookmarked. While the Caribbean doesn't really get that 'crisp air' thing this time of year, I think there's still pie-eating required ;)
ReplyDeleteVery nice combo and love that sweet potatoes you have used to bake a pie, thumbs up.
ReplyDeleteI have never made sweet potato pie, only pumpkin. Will have to try your gorgeous pie soon.
ReplyDeleteThat crust sounds super yum!
ReplyDeleteEmily this looks amazing! Love the gingersnap crust !
ReplyDeleteLooks like a great pie! Must be so spiced and yummy with ginger, cinnamon and nutmeg!
ReplyDeleteWow the gingersnap crust sounds great! Will try this recipe out for sure!
ReplyDeleteThis recipe is perfect for the holiday!! I love sweet potato. Gotta make this pie, soon :)
ReplyDeleteSweet potato pie is fabulous! And with gingersnaps and graham crackers, sounds fabulous!
ReplyDeleteWhat a tempting pie! Sweet potato pie is quickly becoming one of my holiday favorites. Thank you for teasing me with this post. I'm hungry now! I hope you have a lovely end to your week. I can't believe it is already Thursday! Hugs and love from Austin.
ReplyDeleteGreat combination. I think I need to eat more pie...lol!
ReplyDeleteFunny my friend offered me a slice of homemade sweet potatoe pie just this week...but yours I have to admit sounds much better. Love the gingersnap crust.
ReplyDelete