SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST

Sweet Potato Rum Pie with Walnut-Gingersnap Crust image

Yield Serves 8

Number Of Ingredients 17

For crust
1 cup gingersnap crumbs (from about 4 1/2 ounces gingersnap cookies ground in processor)
1/2 cup walnuts (about 2 1/4 ounces)
1 1/2 tablespoons (packed) dark brown sugar
Pinch of salt
1/4 cup (1/2 stick) unsalted butter, melted
For filling
1 1/4 cups (packed) well-drained canned yam pieces in light syrup (about 8 ounces)
1/2 cup plus 2 tablespoons whipping cream
1/2 cup (packed) dark brown sugar
1 large egg
1 large egg yolk
1 tablespoon dark rum
1 1/4 teaspoons pumpkin pie spice
Pinch of salt
8 walnut halves
Sweetened whipped cream (optional)

Steps:

Make crust:
Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
Make filling:
Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.

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