Sweet-Potato Pie with Gingersnap Pecan Crust

Sweet-Potato Pie with Gingersnap Pecan Crust
Photo by Romulo Yanes

Ingredients

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

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

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