Sweet Potato Rum Pie With Walnut Gingersnap Crust Recipes

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RUM SWEET POTATO PIE



Rum Sweet Potato Pie image

"This is a rendition of my grandmother's world-famous pie - although she didn't have booze in hers!" says Eddie.

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds sweet potatoes (3 medium)
1 piece refrigerated pie dough (or 1 disk homemade dough; see page 122)
All-purpose flour, for dusting
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted butter, melted
1/4 cup dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced peeled fresh ginger
Pinch of kosher salt
2 large eggs
1 cup canned coconut milk
1 cup cold heavy cream
1/4 teaspoon grated orange zest

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 WITH WALNUT-GINGERSNAP CRUST



Sweet Potato Rum Pie with Walnut-Gingersnap Crust image

Categories     Milk/Cream     Rum     Food Processor     Ginger     Nut     Dessert     Bake     Thanksgiving     Vegetarian     Walnut     Sweet Potato/Yam     Fall     Chill     Bon Appétit     Pescatarian     Peanut Free     Kosher

Yield Serves 8

Number Of Ingredients 17

For crust
1 cup gingersnap crumbs (from about 4 1/2 ounces gingersnap cookies ground in processor)
1/2 cup walnuts (about 2 1/4 ounces)
1 1/2 tablespoons (packed) dark brown sugar
Pinch of salt
1/4 cup (1/2 stick) unsalted butter, melted
For filling
1 1/4 cups (packed) well-drained canned yam pieces in light syrup (about 8 ounces)
1/2 cup plus 2 tablespoons whipping cream
1/2 cup (packed) dark brown sugar
1 large egg
1 large egg yolk
1 tablespoon dark rum
1 1/4 teaspoons pumpkin pie spice
Pinch of salt
8 walnut halves
Sweetened whipped cream (optional)

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
  • Make filling:
  • Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
  • Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST



Sweet-Potato Pie with Gingersnap Pecan Crust image

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.

Categories     Ginger     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 20

For crust:
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt
For filling:
2 lb sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
1 tablespoon dark rum
1/2 teaspoon vanilla
Accompaniments: lightly sweetened whipped cream and toasted pecans
Special Equipment
a 10-inch glass or ceramic pie plate (6-cup capacity)

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.

SPICED SWEET POTATO MERINGUE PIE IN A GINGERSNAP CRUST



Spiced Sweet Potato Meringue Pie in a Gingersnap Crust image

Another Emeril recipe I didn't want to lose... if anyone tries it before me let me know what you think!

Provided by Raquel Grinnell

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs sweet potatoes
4 tablespoons butter
3 large eggs
3/4 cup dark brown sugar
2 teaspoons allspice
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup evaporated milk
4 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla
4 large egg whites
3/4 cup granulated sugar
1 3/4 cups crushed ginger snaps, crumbs
1/4 cup melted unsalted butter
2 tablespoons dark brown sugar
1 egg white

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.

Nutrition Facts : Calories 633.1, Fat 19.6, SaturatedFat 9.8, Cholesterol 114.4, Sodium 588.3, Carbohydrate 105.8, Fiber 4.6, Sugar 57, Protein 10.4

SWEET POTATO RUM PIE



Sweet Potato Rum Pie image

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 refrigerated, rolled store-bought pie crust
2 cups peeled, cooked and pureed sweet potatoes, cooled
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup dark brown sugar
1/2 stick (4 tablespoons) butter, melted
1/4 cup dark rum, such as Appleton Estate
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced fresh ginger
Pinch salt
2 large eggs
1 cup coconut milk
1 cup heavy whipping cream, chilled
1/4 teaspoon orange zest

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.

SWEET POTATO PIE WITH GINGERSNAP CRUST



Sweet Potato Pie With Gingersnap Crust image

Make and share this Sweet Potato Pie With Gingersnap Crust recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 13

25 gingersnap cookies
4 tablespoons butter, melted, plus 3 Tbsp. melted and cooled
1 medium sweet potato, peeled and cut into large chunks
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch clove
1/4 cup sugar
3 large eggs
1 cup condensed milk
whipped cream (optional)

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.

Nutrition Facts : Calories 272.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 86.1, Sodium 330.6, Carbohydrate 39.5, Fiber 0.9, Sugar 25.8, Protein 5.8

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST



Sweet-Potato Pie With Gingersnap Pecan Crust image

From Gourmet Magazine- not too sweet pie that goes well with freshly whipped cream! (Cooking time does not include baking the potatoes)

Provided by That Napa Chicken R

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
flour, for dusting
1 cup finely crushed gingersnap cookie (5 oz, 20 2-inch cookies)
1/2 cup pecans, toasted (2 oz finely chopped)
2 tablespoons sugar
1/8 teaspoon salt
2 lbs sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup milk (whole milk)
1 tablespoon dark rum
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 314.6, Fat 14.8, SaturatedFat 6, Cholesterol 101.2, Sodium 208.9, Carbohydrate 40.7, Fiber 4.1, Sugar 20.8, Protein 5.5

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