Sweet Potato Pie with Ginger Snap Crust
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 26 min.
Ready in
Ingredients
for
8
- For Ginger Snap Crust
- 1 ¾ cups gingersnap cookie crumbs
- ¼ cup melted unsalted butter
- 2 Tbsps dark brown sugar
- 1 large egg white
- For Sweet Potato filling
- 2 lbs Sweet potato
- 4 Tbsps butter
- 3 large eggs
- ¾ cup dark brown sugar
- 2 tsps allspice
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup Evaporated milk
- 4 tsps fresh lemon juice
- 1 ½ tsps Vanilla
- For Meringue
- 4 large egg whites
- ¾ cup granulated sugar
Preparation steps
1.
For Ginger Snap Crust:
2.
Preheat the oven to 375 degrees F.
3.
In a bowl, combine the ginger snap crumbs, butter, and brown sugar and mix well. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another pie pan on top of the crust and press firmly to smooth and pack the crust.
4.
Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.
5.
For Sweet Potato filling:
6.
Preheat the oven to 400 degrees F.
7.
Place sweet potatoes on a foil-lined baking sheet and bake until very soft, about 1 hour.
8.
When potatoes are cool enough to handle halve and scoop out enough flesh to measure 2 cups, discarding skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.
9.
Whisk together eggs, sugar, allspice, ginger, and salt. Stir in evaporated milk, lemon juice, and vanilla. Gradually add egg mixture to sweet potatoes, whisking gently to combine. Pour the filling into the cooled piecrust.
10.
Bake for 20 minutes at 400 degrees F. Reduce the heat to 325 degrees F and bake until the filling is set around edges but still jiggles slightly when shaken, about 20 more minutes. Remove from the oven and let cool slightly, about 30 minutes.
11.
For Meringue:
12.
In a large bowl, beat the egg whites until soft peaks start to form. Slowly add the sugar while beating constantly. Beat until glossy and stiff peaks form, being careful not to over beat the meringue.
13.
Preheat the broiler. While the pie is still warm spread the meringue evenly over the filling, smoothing out to the pastry edges to seal. Place under the broiler and cook until the meringue is golden brown, about 1 minute.
14.
Remove from the oven and let cool completely on a rack, about 1 hour. Serve.
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