Luscious Sweet Potato Pie With Gingersnap Streusel |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I found this in one of my holiday cookbooks. I'm posting it here for safe keeping. It is really good and should never be forgotten. Ingredients:
2 cups gingersnap crumbs |
1/3 cup butter, melted |
1 (29 ounce) can sweet potatoes, drained and mashed |
1 1/4 cups evaporated milk |
3/4 cup firmly packed brown sugar |
3 large eggs, beaten |
1 1/4 teaspoons ground cinnamon |
1 teaspoon ground allspice |
2/3 cup coarsely crushed gingersnaps |
1/3 cup firmly packed brown sugar |
3 tablespoons all-purpose flour |
2 tablespoons butter, cubed |
Directions:
1. Combine 2 cups gingersnap crumbs and 1/3 cup melted butter; stir well. Firmly press crumb mixture over bottom and up sides of a 9 1/2-inch deep-dish pie plate. Bake at 350 degrees for 6-8 minutes. Cool.
2. Stir together sweet potatoes and the next 5 ingredients; pour into prepared crust. Bake at 350 degrees for 20 minutes.
3. Combine 2/3 cup crushed gingersnaps, 1/3 cup brown sugar, and flour; cut in 2 tablespoons butter with a pastry blender or fork until mixture is crumbly.
4. Sprinkle streusel over pie, and bake 15 more minutes. Cover pie with aluminum foil, and bake for 25 more minutes or until set.
5. Remove foil and cool on wire rack.
6. Don't forget to serve this with fresh whipped cream.
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