Yam Pecan Pie in Ginger Snap Crust

  • Yield: 8 to 10 servings


1 1/4cups gingersnap cookie crumbs
2tablespoons butter, melted
1 1/2teaspoons vanilla
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh cooked Louisiana yams (sweet potatoes)
2 eggs, divided
1/4cup light brown sugar
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
3 egg whites
2/3cup dark corn syrup
1/2cup sugar
2teaspoons vanilla extract
2/3cup pecans, chopped


  1. Preheat oven 350F.
  2. Mix gingersnap crumbs, butter and vanilla and mold along the bottom of the pie plate. Bake crust for 10 minutes.
  3. Combine yams, 1 egg, brown sugar, cinnamon and nutmeg. Spoon across pie crust.
  4. Beat remaining egg, egg whites, corn syrup, sugar and vanilla until mixture is smooth. Add pecans.
  5. Layer this mixture over yam mixture. Bake pie 50-60 minutes, or until center is set and begins to pull away from edges.



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