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Sweet Potato Pie with Gingersnap Streuse




Source of Recipe


recipe ross


List of Ingredients




2 cups ginger snap crumbs
1/3 cup butter or margarine, melted
1 can (29 oz.) sweet potatoes, drained, mashed
1-1/4 cups evaporated milk
3/4 cup firmly packed brown sugar
3 large eggs, beaten
1-1/4 tsp. cinnamon
1 tsp. allspice
2/3 cup coarsely crushed ginger snaps
1/3 cup firmly packed brown sugar
3 tbsp. all-purpose flour
2 tbsp. butter or margarine, cut-up
garnish: sweetened whipped cream


Recipe



Heat oven to 350°F (175ºC). Combine 2 cups ginger snap crumbs and 1/3 cup melted butter; stir well. Firmly press crumb mixture over bottom and up sides of a 9-1/2" deep-dish pie plate. Bake 6 - 8 minutes. Cool. Stir sweet potatoes and next 5 ingredients; pour into prepared crust. Bake 20 minutes. Combine 2/3 cup crushed gingersnaps, 1/3 cup brown sugar and flour; cut in 2 tbsp. butter with a pastry blender until mixture is crumbly. Sprinkle streusel over pie, and bake 15 more minutes. Cover pie with foil, and bake 25 more minutes, until set. Cool on a wire rack. Garnish if desired. Makes 6-8 servings.