SWEET POTATO PIE WITH GINGERSNAP CRUST

SWEET POTATO PIE WITH GINGERSNAP CRUST image

Yield 8 Servings

Number Of Ingredients 18

Crust:
1 1/2 cups gingersnap cookie crumbs
6 TB Butter, melted
1 tsp. sugar
Filling:
2 1/4 cups mashed sweet potatoes
(about 2-3 medium to large potatoes)
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed brown sugar (dark or light)
3/4 cup half & half
1 tsp to 2 tsp pumpkin pie spice (varies according to taste)
1 TB pure vanilla extract
1 TB coconut rum (may substitute dark spiced rum)
2 TB flour
2 eggs
1 tsp. salt
9 inch pie pan

Steps:

To make the crust: To make gingersnap cookie crust, take 28-30 gingersnap cookies (enough to make 1 1/2 cups) and crush in a food processor (alternatively put the cookies in a plastic bag and pound with a rolling pin). Combine with the melted butter and sugar and spread into a 9 inch pie pan. Bake at 350 degrees for about 8 minutes. Set aside. For Filling: Pierce sweet potatoes with a fork and wrap in aluminum foil. Roast sweet potatoes in a 350 degree oven for about 45 minutes to 1 hour or until soft when pierced with a fork. Set aside until cool enough to handle. When cool, slice open and spoon out flesh to measure 2 1/4 cups. Put flesh in blender with butter and blend just until the butter is mixed in. Add both sugars, eggs, half and half, rum, vanilla, flour, salt and pumkin pie spice. Blend until mixed and slightly thick (30 seconds to 1 minute). Pour into gingersnap crust and bake at 350 degrees for 55 to 60 minutes, or until a knife insterted in to the center comes out clean. The pie will puff slightly and settle back down as it cools.