Ingredients
1-1/2 cups crushed gingersnap cookies (about 30 cookies)1/4 cup butter, meltedFILLING:1/4 cup butter, softened1 cup plus 3 tablespoons packed brown sugar, divided 1-1/2 cups mashed sweet potatoes1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon salt3 large egg yolks1 can (5 ounces) evaporated milk1 teaspoon vanilla extract1-1/4 cups pecan halvesTOPPING:1 cup heavy whipping cream3 tablespoons maple syrup
Preparation
Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack.
Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust.
Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving.
In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.
