Sweet-potato Pie With Gingersnap Pecan Crust

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Ingredients

For crust

  • 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
  • Flour for dusting
  • 1 cup finely crushed gingersnap cookies (5 oz; 20 2-inch cookies)
  • 1/2 cup finely chopped pecans (2 oz), toasted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

For filling

  • 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

Description

In Many Sweet-potato Pies, The Ginger And Spices Overwhelm The Flavor Of The Potatoes. This Version Plays To The Flavor Of The Tubers.

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