Lizzie was all set to tell everyone about her birthday party today. She turned three earlier in the week and was so excited to share some pictures of herself. She may be slightly narcissistic.
But can you blame her? She is completely adorable.
However, I told Lizzie she would just have to wait because I absolutely have to share this pie recipe with you. It may be the best pie I have ever had.
And I fully attribute that to the ginger streusel topping. Is it wrong that I want to cover everything in ginger streusel now? If it is, then I don’t want to be right. I think you will be feeling the same way after you try it.
Since Saturday, I’ve had the urge to do some baking. Last week was a little bit baking heavy, with the tarts, shortbread, and jam-jams, so I thought it would be in my best interest to lay off the butter for a while. That feeling lasted all of 5 days. I finally gave in yesterday at lunch when I whipped up two of my pie crusts . There is just something a bit therapeutic about kneading dough. Agreed?
After I made the dough, I started reading through cookbooks looking for a filling recipe I haven’t had before. Between my Junior League Dallas cookbook and the Southern Living Christmas edition from my sweet friend Paige, I found the perfect pie combination. A sweet potato pie with a ginger streusel topping. Somehow, even after spending my whole life in Texas, I’ve never had a sweet potato pie before. I know. It baffles me too. Luckily, that issue was put to rest last night.
Sweet potato pie will now grace my holiday table every year. Extremely reminiscent of pumpkin pie, sweet potato pie has all the right holiday flavors. And, it’s completely healthy. I mean it’s made with sweet potatos! You are practically doing your diet a favor by eating this.
Ok, probably not. But, you’re definitely doing your taste buds a favor.
Sweet potato pie with ginger streusel topping
1 batch of pie dough
1 1/2 large peeled sweet potatos, boiled and pureed
1 can evaporated milk
3/4 cup white sugar
1/4 cup brown sugar
3 large eggs
1/2 tsp salt
1 tsp vanilla
1/4 cup butter
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
Zest of one orange
For the topping
15 gingersnap cookies
6 tbsp butter
1/2 cup sugar
1/2 cup flour
Preheat oven to 400 degrees.
On a floured surface, roll out pie dough and fit to your pie dish.
If you haven’t already, boil your peeled sweet potatos until they are completely cooked. Once soft, puree sweet potatos until smooth. Add some half and half if they are not pureeing easily.
Add pureed sweet potatos, evaporated milk, sugars, and eggs to a large bowl. Mix together. Add in spices, salt, vanilla, and butter. Mix until completely combined. Stir in orange zest.
Pour filling into pie shell. Bake for 30 minutes.
While pie is baking, prepare the ginger streusel. In a food processor, combine cookies, butter, sugar and flour. Pulse until mixture is combined and very crumbly.
Remove pie after baking for 30 minutes and sprinkle streusel on top. Return pie to oven and bake for an additional 13 minutes.
Let cool. Serve with homemade maple whipped cream.
Pie heaven. That is all I have to say.
Wes and Lindsay (not me, my friend, note the “a”) can vouch for me.
To preface the next series of pictures, I take my pictures on the floor in my office or on the patio outside of my office. The dogs can hardly stand it. Lizzie loves to watch, but can barely control herself after a few minutes. I was curious to see what she would do if I pretended I wasn’t watching. Apparently she thinks I can’t see whenever I am looking into my camera. Ridiculous.
Who wants to help us finish the rest of the pie?? I promise Lizzie hasn’t touched it.