This classic southern pie is a great alternative to pumpkin pie. The custard filling is creamy and less dense, in addition to being more vibrant in color. Top it with whipped cream. Source: Everyday Food, November 2003. Total time: 1 hour and 30 minutes. Prep time: 30 minutes. Makes 6 servings.
Ingredients: For the crust: – 10 graham cracker sheets (or 1 1/3 cups graham cracker crumbs) – 3 tablespoons sugar – 1/2 teaspoon ground ginger – Pinch of salt – 5 tablespoons unsalted butter, melted
For the filling: – 3 large eggs – 1/2 cup sugar – 1 3/4 cups mashed sweet potatoes – 1/2 cup half-and-half – 1 tablespoon fresh lemon juice – 2 teaspoons vanilla extract – 1 teaspoon salt – 1/4 teaspoon ground spices
Directions: 1. Preheat the oven to 350 degrees with a rack on the bottom shelf. Make the crust: In a food processor, pulse the graham crackers, sugar, ginger, and salt until finely ground. Add the butter and pulse until the mixture forms large, moist crumbs. Press the crust into the bottom and up the sides of a 9-inch pie plate. 2. Make the filling: In a large bowl, whisk together the eggs and sugar. Add the mashed sweet potato, half-and-half, lemon juice, vanilla, salt, and spices. Whisk until completely smooth. Pour the filling into the crust. Smooth the top with a rubber spatula. 3. Place the pie on a baking sheet, and bake until the filling is set, 40 to 50 minutes. Transfer the pie to a wire rack to cool completely, about 2 hours. The pie can be made up to one day ahead and refrigerated. Serve chilled or at room temperature.
Cooks Notes: The graham cracker crust is easy to make with a food processor (or buy one). We added ginger to complement the sweet potato flavor.
27.04.2023 @ 00:43
This classic southern pie is a great alternative to pumpkin pie. The custard filling is creamy and less dense, in addition to being more vibrant in color. Top it with whipped cream. Source: Everyday Food, November 2003. Total time: 1 hour and 30 minutes. Prep time: 30 minutes. Makes 6 servings.
Ingredients:
For the crust:
– 10 graham cracker sheets (or 1 1/3 cups graham cracker crumbs)
– 3 tablespoons sugar
– 1/2 teaspoon ground ginger
– Pinch of salt
– 5 tablespoons unsalted butter, melted
For the filling:
– 3 large eggs
– 1/2 cup sugar
– 1 3/4 cups mashed sweet potatoes
– 1/2 cup half-and-half
– 1 tablespoon fresh lemon juice
– 2 teaspoons vanilla extract
– 1 teaspoon salt
– 1/4 teaspoon ground spices
Directions:
1. Preheat the oven to 350 degrees with a rack on the bottom shelf. Make the crust: In a food processor, pulse the graham crackers, sugar, ginger, and salt until finely ground. Add the butter and pulse until the mixture forms large, moist crumbs. Press the crust into the bottom and up the sides of a 9-inch pie plate.
2. Make the filling: In a large bowl, whisk together the eggs and sugar. Add the mashed sweet potato, half-and-half, lemon juice, vanilla, salt, and spices. Whisk until completely smooth. Pour the filling into the crust. Smooth the top with a rubber spatula.
3. Place the pie on a baking sheet, and bake until the filling is set, 40 to 50 minutes. Transfer the pie to a wire rack to cool completely, about 2 hours. The pie can be made up to one day ahead and refrigerated. Serve chilled or at room temperature.
Cooks Notes:
The graham cracker crust is easy to make with a food processor (or buy one). We added ginger to complement the sweet potato flavor.