Sweet Potato Pie with Gingersnap Crust and Meringue. This is the kind of pie that reminds you of cozy fires and hot cocoa, warm smiles, and comfy socks. Perfect for Holidays, or Wednesdays.
You know how Christmas tastes like roast beasts and comes with Who-pudding?
Well, this pie is that – but for Thanksgiving.
It is everything that Thanksgiving should taste like. It’s homey, comforting, delicious, and perfect. It is the kind of pie that reminds you of cozy fires and hot cocoa, warm smiles, and comfy socks. This is the pie you need to make share with your loved ones this Thanksgiving. And it’s from non-other than the boys over at Baked. I can’t rave about the Baked books enough, and have been doing so every single year when a new one comes out. Seriously, be really good, sweet talk Santa. Do whatever you need to do, but get your hands on the growing collection of Baked books!
Looking for more books cookbooks to find under the tree this holiday? Check out Seriously Delish by Jessica over at How Sweet It Is, Gather, for a little Paleo loving, Wintersweet (awesome winter desserts) and the Cook’s Illustrated Meatbook (I know, right!)
Now, wait til you see what I do with the leftovers…. I promise it’s worth saving a slice…. Or maybe just making a whole extra pie.
PS :: Sign up for the newsletter to never miss a post – I just gave away 2 epic cookbooks last week!
Sweet Potato Pie with Gingersnap Crust and Meringue
Everybody loves pie right? (Honestly, I still have some trouble with berries, but I am slowly growing to accept them as a reasonable ingredient) These pies will have you covered for any occasion!
Brownie Walnut Pie Recipe
Homemade Banana Cream Pie
North Carolina Lemon Pie
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For the Sweet Potato Puree:
- 3 large sweet potatoes
For the Gingersnap Crust:
- 8 oz gingersnap cookies - about 30 cookies
- 2 tbs light brown sugar - firmly packed
- 1/8 tsp salt
- 2 oz unsalted butter - melted
For the Sweet Potato Filling:
- 1/3 cup evaporated milk
- 3 large eggs - room temperature
- 1 tbs maple syrup
- 2 cups sweet potato puree
- 1 cup light brown sugar - firmly packed
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tbs unsalted butter - melted
For the Meringue
- 3 large egg whites - room temperature
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
For The Sweet Potato Puree
- 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.
To make the gingersnap crust
- 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.
To make 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.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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