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 350o 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 425o for 15 minutes, then turn down the heat to 350o 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.
Does the crust stay crisp? I had a key lime pie with that kind of crust, but it was soggy.
Barb,
The part closest to the filling was soft, but the outer crust remained crunchy.
Hi Alea – just wanted to let you know that I highlighted this recipe in my Favorite Recipes post for last week. Thanks! ~Aubree