You are here: Home » Recipes » Yam Pecan Pie in Ginger Snap Crust Yam Pecan Pie in Ginger Snap Crust Recipe by Relish ContributorKitchen Tested Yield 8 to 10 servings When you can’t decide between pecan or sweet potato pie, have them both! PrintEmail Ingredients 1 1/4 cups gingersnap cookie crumbs2 tablespoons butter, melted1 1/2 teaspoons vanilla1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh cooked Louisiana yams (sweet potatoes)2 eggs, divided1/4 cup light brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg3 egg whites2/3 cup dark corn syrup1/2 cup sugar2 teaspoons vanilla extract2/3 cup pecans, chopped Instructions Preheat oven 350F. Mix gingersnap crumbs, butter and vanilla and mold along the bottom of the pie plate. Bake crust for 10 minutes. Combine yams, 1 egg, brown sugar, cinnamon and nutmeg. Spoon across pie crust. Beat remaining egg, egg whites, corn syrup, sugar and vanilla until mixture is smooth. Add pecans. Layer this mixture over yam mixture. Bake pie 50-60 minutes, or until center is set and begins to pull away from edges.