I love pumpkin pie. But, I love my hubby more. Seeing as he's allergic to pumpkin, we don't eat it in our house, and I haven't had a slice of it in ... too long.
This year, I tried a new pie -- Sweet Potato Pie -- and I love it. I love it because it reminds me of pumpkin, but is more robust than pumpkin pie. I love it because it's healthy -- sweet potatoes are good for you, you know. I love it because my hubby can eat it too. I love it because it has a yummy crust. The crust is made from whole wheat molasses crinkles.... possibly the best crust ever.
For our first attempt, we used crushed cookies to make the pie crust. After the pie was in the oven, I got to thinking that I should make the crust with the dough from the cookies, which would reduce the use of butter to get the cookies to stick together and form a crust. I haven't actually tried this yet, but you can find my thoughts on how to do it under the * at the bottom of this post.
Sweet Potato Pie with Molasses Crinkle Crust - SnoWhite
~8 large molasses crinkles*
1-3 T butter
1 can (12oz) evaporated milk
2 C sweet potato puree
1/2 C packed brown sugar
2 tsp. ginger
1 tsp. pumpkin pie spice
1/4 tsp. salt
Preheat oven to 350.
Crumble cookies into a medium sized bowl, and mix in butter until the cookies easily stick together.
Press into a pie plate. Be sure to get a little cookie up the side (mine could have gone up higher).
Pre-bake the crust just a little (this becomes especially important if you are using raw cookie dough to make the crust); about 10 minutes until lightly browned.
Meanwhile, combine the filling ingredients in a bowl.
Pour into the pre-baked crust. (and, now, turn up your oven to 425)
Place pie on a cookie sheet in the oven heated to 425.
Bake the pie for 15 minutes at 425, and then reduce the heat to 350.
Continue baking for about 45-50 minutes more.
Pie is done when the center is set (you can check this by cutting into the center of the pie).
Allow the pie to cool before serving.
Pie is best eaten within 2-3 days of making. :) But, it won't last that long.
*You can also use about 1/2-1 C dough pressed into an 8-inch pie plate to form a crust. Pre-bake the crust for about 8-10 minutes, before adding the topping.
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