Sweet Potato Pie
 
 
10   graham crackers
3 Tbsp  sugar
1/2 tsp  ground ginger
pinch  of salt
5 Tbsp  unsalted butter, melted
3 large  eggs
1/2 cup  sugar
1-3/4 cup  unseasoned sweet-potato purée, cooled (see recipe, above)
1/2 cup  half-and-half
1 Tbsp  fresh lemon juice
2 tsp  vanilla extract
1 tsp  salt
1/4 tsp  ground allspice
  preheat oven to 350 degrees, with rack on lowest shelf.
 
in a food processor, pulse graham crackers, sugar, ginger and salt until 
finely ground. add butter; pulse until mixture forms large, moist crumbs. 
press crust into a 9-inch pie plate. in a large bowl, whisk together eggs 
and sugar until combined. add sweet-potato purée, half-and-half, lemon 
juice, vanilla, salt and allspice. whisk until completely smooth. pour 
filling into crust; smooth top with a rubber spatula. place pie on a 
baking sheet, and bake until filling is set, 40 to 50 minutes. transfer 
pie to a wire rack to cool completely, about 2 hours. pie can be prepared 
up to a day ahead and refrigerated. serve chilled or at room temperature. 
top with whipped cream, if desired. 
 
makes 6 servings 
 
 
 
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-- 
(ID: 4559) Mirror: rec.food.recipes: Sun, Dec 5, 2004


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