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Sweet Potato Pie with Ginger Zinger Cookie Crust

Easy, tasty pie with a kick of flavor

Ingredients

Crust

  • 3 Bags Tates Bake Shop Gluten Free Ginger Zinger Cookies
  • 1/3 Cup Brown Sugar
  • 1/2 Stick Butter, melted

Pie Filling

  • 2 Medium Sweet Potatoes ( Cooked, peeled & mashed)
  • 1/2 Cup Heavy Cream
  • 1/2 Tsp Cardamom
  • 2 Large Eggs
  • 1 Cup Brown Sugar
  • 1/2 Tsp Cinnamon
  • 1/8 Tsp Ground Cloved
  • 1 Tbsp Cornstarch
  • 1/8 Tsp Allspice
  • 1/8 Tsp Ginger

Instructions

  1. Crust | Put cookies in a food processor or blender until ground well, mix with melted butter and brown sugar. Press into a 9 inch pie pan and bake at 350 for 12 minutes. Remove and let cool.

    *Before mixing in the cornstarch to the pie, dissolve it in some a little cold water first then pour that into mix.

    Pie | Blend sweet potatoes after cooking and peeling and make sure the texture is really smooth. Once completed add all other ingredients- beat on high until smooth. Pour into prepared pie crust at 350 for 60 minutes. Let cool