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Prep: 30 minutes | Total: 1 hour 30 minutes
This Southern classic is a great alternative to pumpkin pie. The
custard filling is creamier and less dense, as well as brighter in
color. Top with whipped cream.
Ingredients
Serves 6.
10 graham crackers (or 1 1/3 cups graham-cracker crumbs)
3 tablespoons sugar
1/2 teaspoon ground ginger
Pinch salt
5 tablespoons unsalted butter, melted
3 large eggs
1/2 cup sugar
1 3/4 cups Sweet-Potato Puree
1/2 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon ground allspice
Directions
Preheat oven to 350 degrees with rack on lowest shelf.
Make crust: In a food processor, pulse graham crackers, sugar, ginger,
and salt until finely ground. Add butter; pulse until mixture forms
large, moist crumbs. Press crust into bottom and up sides of a 9-inch
pie plate.
Make filling: In a large bowl, whisk together eggs and sugar until
combined. Add sweet-potato purée, half-and-half, lemon juice,
vanilla, salt, and allspice; whisk until completely smooth. Pour
filling into crust; smooth top with a rubber spatula.
Place pie on a baking sheet, and bake until filling is set, 40 to 50
minutes. Transfer pie to a wire rack to cool completely, about 2
hours. Pie can be prepared up to a day ahead and refrigerated; serve
chilled or at room temperature.
This Southern classic is a great alternative to pumpkin pie. The
custard filling is creamier and less dense, as well as brighter in
color. Top with whipped cream.
Ingredients
Serves 6.
10 graham crackers (or 1 1/3 cups graham-cracker crumbs)
3 tablespoons sugar
1/2 teaspoon ground ginger
Pinch salt
5 tablespoons unsalted butter, melted
3 large eggs
1/2 cup sugar
1 3/4 cups Sweet-Potato Puree
1/2 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon ground allspice
Directions
Preheat oven to 350 degrees with rack on lowest shelf.
Make crust: In a food processor, pulse graham crackers, sugar, ginger,
and salt until finely ground. Add butter; pulse until mixture forms
large, moist crumbs. Press crust into bottom and up sides of a 9-inch
pie plate.
Make filling: In a large bowl, whisk together eggs and sugar until
combined. Add sweet-potato purée, half-and-half, lemon juice,
vanilla, salt, and allspice; whisk until completely smooth. Pour
filling into crust; smooth top with a rubber spatula.
Place pie on a baking sheet, and bake until filling is set, 40 to 50
minutes. Transfer pie to a wire rack to cool completely, about 2
hours. Pie can be prepared up to a day ahead and refrigerated; serve
chilled or at room temperature.
