Sweet Potato Pie in a Ginger Snap Crust

This Sweet Potato Pie has a little more Snap than the traditional holiday pie.

For the Crust:
3 Tbsp butter, melted
3 Tbsp sugar
1/8 tsp salt
1 1/2 cups finely crushed ginger snap cookies (about 6 ounces)
For the Filling:
2 cups sweet potatoes, cooked, peeled, and mashed (about 1 1/2 lbs)
1 stick butter, softened
1/2 cup sugar
1/4 cup brown sugar
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp salt
2 extra large eggs
1/2 cup buttermilk
1/2 tsp vanilla extract

1. Preheat the oven to 375°.
2. For the Crust:
3. In a 9 1/2″ pie pan, combine all the crust ingredients until well mixed. Firmly press the crust into the bottom and up the sides of the pie pan. Bake for 12 minutes to set, then remove the crust from the oven and cool completely.
4. For the Filling:
5. In a large bowl, stir together the butter and sweet potatoes until there are no lumps. Continue adding the remaining ingredients one at a time in the order given. Stir the mixture until smooth between each addition.
6. Pour the filling into the prepared crust and bake for 60 minutes, or until the center is set. Check the pie about12 to15 minutes into the baking time. The edges will probably need to be shielded with foil to prevent burning.
7. Remove from the oven and allow to cool before serving.

Servings: 8


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