Luscious Sweet Potato Pie With Gingersnap Streusel
- 2 cups gingersnap crumbs
- 13 cup butter, melted
- 1 (29 ounce) can sweet potatoes, drained and mashed
- 1 14 cups evaporated milk
- 34 cup firmly packed brown sugar
- 3 large eggs, beaten
- 1 14 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 23 cup coarsely crushed gingersnaps
- 13 cup firmly packed brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, cubed
- Combine 2 cups gingersnap crumbs and 1/3 cup melted butter; stir well.
- Firmly press crumb mixture over bottom and up sides of a 9 1/2-inch deep-dish pie plate.
- Bake at 350 degrees for 6-8 minutes.
- Cool.
- Stir together sweet potatoes and the next 5 ingredients; pour into prepared crust.
- Bake at 350 degrees for 20 minutes.
- Combine 2/3 cup crushed gingersnaps, 1/3 cup brown sugar, and flour; cut in 2 tablespoons butter with a pastry blender or fork until mixture is crumbly.
- Sprinkle streusel over pie, and bake 15 more minutes.
- Cover pie with aluminum foil, and bake for 25 more minutes or until set.
- Remove foil and cool on wire rack.
- Don't forget to serve this with fresh whipped cream.
gingersnap crumbs, butter, sweet potatoes, milk, brown sugar, eggs, ground cinnamon, ground allspice, gingersnaps, brown sugar, allpurpose, butter
Taken from www.food.com/recipe/luscious-sweet-potato-pie-with-gingersnap-streusel-436136 (may not work)