Finally October….even though we are still in the 90’s,
I can pretend in my uppermess of a head that somehow, somewhere fall has arrived.
I actually made this pie back when we were melting outside,
so posting it then seemed so wrong.
So I decided to wait till we were three days into fall.
Don’t judge.
10 graham crackers (or 1 1/3 cups graham cracker crumbs)
3 tablespoons sugar
1/2 teaspoon ground ginger
Pinch of salt
5 tablespoons unsalted butter, melted
3 large eggs
1/2 cup sugar
1 3/4 cups sweet-potato sure
1/2 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon ground allspice
1. Preheat oven to 350 with rack on lowest shelf.
Crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crumbs into bottom and up sides of a 9-ich pie plate.
2. Filling: In a large bowl, whisk together eggs and sugar till combined. Add sweet-potato puree, half-and-half, lemon juice, vanilla, salt and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubber spatula.
3. Place pie on baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours.
{recipe via Martha Stewart, all images are my own}