Sweet Potato Pie with Gingersnap, Pecan Crust
A classic Southern sweet potato pie with warm spices, smooth custard filling, and a crunchy gingersnap and pecan crust.
Ingredients
- 2 pounds sweet potatoes, roasted
- 1/2 cup pure cane 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 kosher salt
- 6 tbsp melted butter
Instructions
1. Prepare the Crust
- Preheat oven to 350°F.Pulse gingersnaps and pecans in a food processor until fine (you should have about 2 ½ cups crumbs).Add sugar and salt, then pulse to combine.Pour in melted butter and pulse until the mixture looks like wet sand.Transfer crumbs to a 9-inch deep-dish pie plate. Use the bottom of a measuring cup to firmly press the crust into the bottom and up the sides.Bake for 10 minutes. Remove and let cool completely on a wire rack.
2. Make the Filling
- Add both sugars, the 2 eggs, and the yolk to a large mixing bowl. Beat for 3 minutes, until lighter in color.Add the roasted sweet potatoes and beat for 1 minute to break them down.Add buttermilk, ginger, cinnamon, nutmeg, vanilla, and flour. Mix until smooth and well combined.Pour the batter into the cooled crust.
3. Bake
- Bake at 350°F for 60 minutes, or until the center is set and no longer jiggly.Cool the pie on a rack until it reaches room temperature.Refrigerate at least 3 hours, preferably overnight, for the best texture and flavor.
Notes
- Roasting the sweet potatoes gives a sweeter flavor and smoother texture than boiling.This pie slices best when very cold.You can replace brown sugar with maple sugar for a deeper, richer flavor.
Tried this recipe?Let us know how it was!