Best Sweet Potato Rum Pie With Walnut Gingersnap Crust Recipes

RUM SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
• Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
• Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
• Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

SWEET POTATO RUM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
• Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
• Place the pie on a rack to cool, about 2 hours.
• Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST

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.

SWEET POTATO PIE WITH GINGERSNAP CRUST

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.

SPICED SWEET POTATO MERINGUE PIE IN A GINGERSNAP CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Place sweet potatoes on a foil-lined baking sheet and bake until very soft, about 1 hour. When potatoes are cool enough to handle halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use and discarding skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.
• 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. Bake for 20 minutes. 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.
• To make the meringue topping, 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.
• 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.
• Remove from the oven and let cool completely on a rack, about 1 hour. Serve.
• Gingersnap Crust:Preheat the oven to 375 degrees F.
• In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well.
• Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)Brush the crust with the egg white.
• Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST

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.

GINGERSNAP SWEET POTATO PRALINE PIE

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.