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Sweet Potato Pie with Gingersnap, Pecan Crust

A southern favorite classic sweet with warm spices and a crunchy gingersnap and pecan crust.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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.
Keyword southern pie, sweet potato pie, thanksgiving oie
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