Sweet Potato Rum Pie With Walnut Gingersnap Crust Recipes

SWEET POTATO RUM PIE

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 PECAN CRUST

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.

SWEET POTATO PIE WITH GINGERSNAP CRUST

Steps:

• Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
• Turn oven up to 375 degrees. 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 to 35 minutes. Serve at room temperature with whipped cream, if desired.

SWEET POTATO PIE WITH GINGERSNAP CRUST

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.

SWEET POTATO PIE WITH GINGERSNAP CRUST AND MERINGUE

Steps:

• Preheat the oven to 400 degrees F.
• Prick the sweet potatoes all over with a fork and lay on a foil lined bake sheet. Bake for 1 hour, rotating halfway through cook time.
• Remove from oven and set aside until cool enough to handle.
• When cool, peel and dice. Toss into a food processor and pulse until smooth,adding 1 to 2 tbs of water as needed.
• Preheat the oven to 350 degrees F.
• Pulse the gingersnap cookies in a food processor until fine crumbs.
• Measure out 2 cups and set aside any additional crumbs for another time.
• Pulse the 2 cups crumbs with the brown sugar and salt. Add the melted butter and pulse until the mixture is like wet sand.
• Press the gingersnap mixture into a 9" tart pan or 9" springform pan. Press up the sides with your fingers or the bottom of a glass for a nice even layer.
• Freeze for 8 to 10 minutes then bake in the preheated oven 6 to 8 minutes. Remove and let cool completely.
• Preheat the oven to 375.
• Whisk the evaporated milk, eggs, and maple syrup in a bowl.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the 2 cups sweet potatoes just to fluff a bit. Add the evaporated milk mixture and beat to combine on medium speed.
• Stir together the brown sugar, cinnamon, ginger, and nutmeg in a bowl. Add to the sweet potato mixture and mix to combine. Scrape down the sides as needed. Add the butter and mix once again.
• Pour the sweet potato mixture into the prepared crust and bake for 20 to 25 minutes (I did mine in a 9" springform pan and it took 40-45 minutes), until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack completely before making the meringue.
• Using a double boiler, or the metal bowl of your stand mixer, whisk the egg whites until frothy. Add the sugar and mix to combine.
• Set the bowl over a simmering saucepan of water and cook for 6 to 8 minutes, until the sugar is dissolved, whisking constantly. Remove from the double boiler and set in your stand mixer.
• Whisk the egg whites on high speed until stiff peaks form, about 3 minutes. Add the cream of tartar, whisk another 6 minutes, when the mixture holds those peaks, and add the vanilla. Whisk to combine. Seriously, we're going for stiff peaks here people!
• Spoon the meringue over the sweet potato pie and swirl or peak with a spoon (my dad's a peaker, I'm a swirler). Brown with a kitchen torch. Slice and serve.

SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST

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.