Classic southern sweet potato pie with an added spiced and crunchy crust.
This pie is smooth, sweet, lightly spiced, easy to make, and the perfect pie for your holiday table.
Below is the recipe for the sweet potato pie and the gingersnaps.
Sweet Potato Pie with Gingersnap, Pecan Crust
A southern favorite classic sweet with warm spices and a crunchy gingersnap and pecan crust.
Ingredients
- 2 pounds sweet potatoes, roasted
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 whole eggs
- 1 egg yolk
- 1 cup buttermilk
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 1½ tbsp flour
Crust
- 2 cups gingersnaps cookie crumbs
- 1/2 cup ground pecans
- 1 tbsp sugar
- 1/2 tsp salt
- 6 tbsp melted butter
Instructions
Crust
- Preheat oven to 350˚F.
- Pulse gingersnap cookies and pecans in a food processor until you have fine crumbs (about 2 1/2 cups). Add sugar and pulse a few times to combine. Pour melted butter over and pulse until the mixture is well combined.
- Transfer the crumb mixture to a 9-inch, deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto the bottom and up the sides. Bake for 10 minutes. Transfer to wire cooling rack to cool completely.
Pie
- Peel the roasted sweet potatoes and set aside.
- In a large bowl, add the two sugars, eggs, and yolk, and mix for three minutes.
- Add the sweet potatoes, and mix for about a minute.
- Add the rest of the ingredients and mix well.
- Pour into the gingersnap crust.
- Bake for 60 minutes or until set in the center.
- Once cooled to room temperature place in the fridge overnight or at least three hours.
Tried this recipe?Let us know how it was!
Gingersnap Cookies
Thin and crispy classic gingersnap cookies, perfect for pie crust.
Ingredients
- 1½ sticks unsalted butter at cool room temperature
- 1¼ cups granulated sugar, divided
- 1/4 cup lightly packed light brown sugar
- 1/3 cup unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 tsp salt
- 2 tsp baking soda
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2¼ cups all-purpose flour
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour, and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1½ tbsp balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Use the bottom of a glass to flatten and sprinkle with a little more sugar. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
- Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
Tried this recipe?Let us know how it was!