SWEET POTATO PIE WITH PECAN CRUST
This is a relatively new recipe at my house. I got it from an old friend who knows how much my oldest child and my dad love sweet potato pies. He told me to try this crust out and see how they like it. Well, it is a new oft requested dessert at my house and my daddy has become an expert at it. JUST FYI, you can use pumpkin instead of sweet potatoes for a pumpkin pie and it is really good too.
Provided by Sherrybeth
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust:.
- In a large bowl, stir together flour, pecans and salt.
- With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Add oil slowly, continuing to mix with pastry blender or fork.
- Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
- Do not overwork dough.
- Form into a ball, cover and let set in refrigerator while preparing filling.
- For the filling:.
- Mix all ingredients except eggs and half & Half and stir well.
- Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
- Assembling the pie:.
- On lightly floured surface, roll crust to fit pie pan.
- Place in pan and flute edges.
- Pour filling into prepared pie shell and bake at 375°F for 35-40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.
Nutrition Facts : Calories 440.8, Fat 25.6, SaturatedFat 9.4, Cholesterol 114.2, Sodium 295, Carbohydrate 48.5, Fiber 2.3, Sugar 29.4, Protein 6.5
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
From Gourmet Magazine- not too sweet pie that goes well with freshly whipped cream! (Cooking time does not include baking the potatoes)
Provided by That Napa Chicken R
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make crust:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour 10" 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 rack.
- Make filling:.
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
- Cooks' notes:.
- • Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
- • Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.
Nutrition Facts : Calories 314.6, Fat 14.8, SaturatedFat 6, Cholesterol 101.2, Sodium 208.9, Carbohydrate 40.7, Fiber 4.1, Sugar 20.8, Protein 5.5
GINGERSNAP SWEET POTATO PRALINE PIE
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.
Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.
SWEET POTATO PIE WITH GINGERSNAP CRUST
Make and share this Sweet Potato Pie With Gingersnap Crust recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F
- Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside.
- Turn oven up to 375°F Fill a small saucepan with water. Add potato; bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
- In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
- Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30-35 minutes. Serve at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 272.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 86.1, Sodium 330.6, Carbohydrate 39.5, Fiber 0.9, Sugar 25.8, Protein 5.8
SWEET POTATO PIE WITH GINGERSNAP CRUST
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
- Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
- In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
- Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.
GINGERSNAP PECAN PIE CRUST
Great flavor addition to pies such as custard, sweet potato, yam, pumpkin or carrot. Not a flaky crust, this turns out more crisp the first day of serving and softens as time allows. I've paired this recipe with my Sweet Carrot Pecan Pie and had very delicious results-- Enjoy!
Provided by Pamela Jarvinen
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350°F
- 2. Butter the bottom of 9" pie plate. Lightly sprinkle flour in bottom of pie plate and shake around the sides until the plate is very lightly coated. Shake out any loose flour.
- 3. Place gingersnap cookies into a ziploc bag and using a rolling pin, crush cookies until they are a fine crumb consistency.
- 4. In a medium bowl, combine the Gingersnap cookie crumbs with your finely chopped pecans and sugar, stirring with a spoon until they appear blended evenly. Melt remaining unused butter. Combine with pecan/ gingersnap mixture.
- 5. Pour pie crust mixture into pie plate. Using a metal measuring cups or fingers press crumbs to form along the top rim, sides and bottom of the pie plate evenly.
- 6. If using for pies that will be baked, place crust in preheated oven for 6 minutes, followed by adding your pie filling and baking further. If used for pies that are not baked additionally, you will want to bake the crust for approximately 15 minutes or until browned lightly to preference.
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.
Categories Ginger Dessert Bake Thanksgiving Sweet Potato/Yam Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make crust:
- 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 rack.
- Make filling:
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
More about "sweet potato pie with gingersnap pecan crust recipes"
30 BEST MAKE-AHEAD THANKSGIVING DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
SWEET POTATO PECAN PIE WITH GINGERSNAP CRUST — ECLECTIK DOMESTIC
From pinterest.ca
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST RECIPE | EPICURIOUS
From rnbrecipes.delicious.homeip.net
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
From mealplannerpro.com
SWEET POTATO PECAN PIE WITH GINGERSNAP CRUST — GRACIOUS VEGAN
From graciousvegan.com
SWEET POTATO PIE WITH GINGERSNAP CRUST - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
SWEET POTATO PIE WITH SWEET AND SALTY PECAN CRUST
From ambitiouskitchen.com
SWEET POTATO PIE WITH GINGERSNAP PECAN CRUST RECIPE | SAY MMM
From saymmm.com
BEST GINGERSNAP PECAN PIE CRUST RECIPES
From alicerecipes.com
PECAN GINGERSNAP CRUST - EVERYDAY PIE
From everydaypie.com
SOUTHERN SOUL FOOD CHRISTMAS DESSERTS - THE SOUL FOOD POT
From thesoulfoodpot.com
TOP 44 SWEET POTATO PIE WITH GINGERSNAP CRUST RECIPES
From schoenfeld.vhfdental.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love