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Sweet Potato Pineapple Pie

Daniela
Sweet potato pie with pineapple in delicious ginger snap cookie crust
Print Recipe
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 220 g ginger snap cookies
  • 1 tbsp sugar
  • 8 tbsp melted butter
  • 1 3/4 cup mashed sweet potato about 1 large or 2 small sweet potatoes
  • 1/2 cup crushed pineapple
  • 1 cup evaporated milk
  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 tsp ground coriander
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp vanilla extract
  • pinch of salt

Instructions
 

  • To make the crust blend the ginger snap cookies in a food processor until fine and then add sugar and melted butter and pulse 10-15 times. Press into a pie dish and bake in the oven for 9-10 minutes at 350 degrees.
  • Peel the sweet potatoes and cut in 1" cubes. Cook them until fork tender then mash well.
    Mix the eggs with the brown sugar, add the slightly cooled mashed sweet potato and evaporated milk, crushed pineapple, spices and vanilla extract. Mix well, then carefully pour into the crust.
    Bake at 350 degrees for 1 hour, then let cool completely before serving. Keep in fridge for up to five days. Serve with freshly whipped cream.
Keyword apple pie, sweet potato pie, sweet potato pineapple pie, thanksgiving dessert, thanksgiving dish