Yam Pecan Pie in Ginger Snap Crust

Kitchen Tested
  • Yield 8 to 10 servings

When you can’t decide between pecan or sweet potato pie, have them both!


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