Yam Pecan Pie in Gingersnap Crust
When you can’t decide between pecan or sweet potato pie, have them both!
Servings
8-10servings
Servings
8-10servings
Ingredients
  • 1 1/4cups gingersnap cookie crumbs
  • 2tablespoons buttermelted
  • 1 1/2teaspoons vanilla
  • 1cup can sweet potatoesdrained and mashed, or 1fresh mashed cooked sweet, 15-ounce, yams
  • potatoes
  • 2 eggsdivided
  • 1/4cup light brown sugar
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 3 egg whites
  • 2/3cup dark corn syrup
  • 1/2cup sugar
  • 2teaspoons vanilla extract
  • 2/3cup pecanschopped
Instructions
  1. Preheat oven 350°F.
  2. Combine gingersnap crumbs, butter, vanilla in pie plate, pressing up sides. Bake 10 minutes, remove from oven.
  3. In mixing bowl, blend together yams, 1 egg, brown sugar, cinnamon, nutmeg. Spread evenly on bottom of pie crumb crust.
  4. In mixing bowl, beat together remaining egg, egg whites, corn syrup, sugar, vanilla until mixture is creamy. Stir in pecans.
  5. Carefully spoon over yam layer. Bake 50–60 minutes or until filling is set around edges or until knife inserted halfway between center and edge comes out clean. Cool, serve.
Recipe Notes

Calories 311, Calories from fat (%) 28, Fat (g) 10, Saturated Fat (g) 3, Cholesterol (mg) 48, Sodium (mg) 168, Carbohydrate (g) 53, Dietary Fiber (g) 2, Sugars (g) 26, Protein (g) 4, Diabetic Exchanges: 3 1/2 carbohydrate, 2 fat