Name: Sweet-Potato Pie with Gingersnap Pecan Crust
Cook time: 45 min
Total time: 3 3/4 hr (includes cooling)
Yield: 8 servings
Ingredients: 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate; Flour for dusting; 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies); 1/2 cup finely chopped pecans (2 ounces), toasted; 2 tablespoons sugar; 1/8 teaspoon salt; 2 lb sweet potatoes (4 medium); 1/2 cup sugar; 1/3 cup water; 3 large eggs; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 2/3 cup whole milk; 1 tablespoon dark rum; 1/2 teaspoon vanilla; Accompaniments: lightly sweetened whipped cream and toasted pecans; a 10-inch glass or ceramic pie plate (6-cup capacity)

A slice of orange custard pie with a cookie crust.

Photo by Romulo Yanes

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling—the pie will taste no less delicious.

Cooks' notes:

•Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.

•Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.

Recipe notes

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