Sweet-Potato Pie with Gingersnap Pecan Crust

Ingredients

• ¹/₃ cup water
• 3 large eggs
• 5 tablespoons unsalted butter
• 1 cup gingersnap cookies
• ½ cup finely chopped pecans
• 2 pounds sweet potatoes
• pecans
• + 11 more ingredients
• • ²/₃ cup whole milk
  • 1 tablespoon dark rum
  • 1 10-inch glass or ceramic pie plate (6-cup capacity)
  • lightly sweetened whipped cream
  • 2 tablespoons sugar
  • ¹/₈ teaspoon salt
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • Flour
  • ½ teaspoon cinnamon
  • ½ cup sugar

Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rac...

View full recipe at Epicurious