Pin It Now! There is nothing quite like the time period between Thanksgiving and New Year's Day. The air just has a certain spark to it. (And a certain chill, brr!).
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
Yields: 1 pie crust
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
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
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
2 eggs, lightly beaten
1 cup half-and-half or light cream
½ cup finely chopped pecans
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.