Sweet Potato Pie with Easy Ginger Cookie Crust

Sometimes I want to make a pie, but I don’t feel like making a pie crust. Just thinking about rolling out dough exhausts me. That is when I either tell my daughter that if she will make pie dough I will make her a pie or make a cheater pie crust with gluten-free cookies. Though I have been know to skip the crust all together and just cook the filling in a pie dish.

Pie Shell ingredients:

2 cups finely ground gluten-free ginger cookies (~8 oz. of cookies)
3 tablespoons butter, melted

Directions:

Grind cookies. I do it with an antique potato masher, but a food processor will yield a finer crumb. Stir butter into cookie crumbs.

Press cookie crumbs into a pie shell. Bake at 350^o for 5 minutes.

Sweet Potato Filling Ingredients:

1 3/4 cups or 1 – 15 oz. can of pureed sweet potatoes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 eggs, slightly beaten
1 cup evaporated milk

Directions:

In a medium bowl, thoroughly combine sweet potato, sugar and spices.

In a small bowl, beat eggs. Add to the sweet potato mixture.

Slowly add  evaporated milk to sweet potato mixture.

Pour mixture into a pie shell. Bake at 425^o for 15 minutes, then turn down the heat to 350^o and bake for 40 – 50 minutes or until an inserted knife comes out clean.

Is there something that you don’t enjoy making? Have you found a way to cheat?

This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.