By Chef Simone
Tis the season to make pie at home, fa la la la la, la la, la la! Snickerdoodle pie crust is delicious, fa la la la la, la la, la la.
So I’m in my kitchen and I notice I have some snickerdoodle cookies that I don’t want to eat anymore, but I also don't want to throw them away so, my inner budgeter kicked in and said, “Why don’t we make pie crust with them and add a nice sweet potato filling”.
I agreed with my inner self and immediately went to the store to get the filling ingredients for my pie. Of course I pretty much had a lot of the ingredients already in my cabinet, as I'm sure most people would. So mainly I just had to grab more butter, and the sweet potatoes before I could begin my pie adventure.
Once I returned home, I immediately popped the potatoes into the oven and then began to make the cookie crust for the pie!
I blended the cookies in my food processor until they were finely crushed, and then placed them into a bowl after inhaling the essence of snickerdoodle dust in the air. I then mixed the crumbs with the brown sugar, added the melted butter, and folded everything together with my handy dandy spatula. I'm sure she enjoyed it more than I did, haha! Once that was done I placed the crumb mixture into a glass pie dish and placed it into the freezer to set.
Once the potatoes were done, I removed them from the oven and let them cool for just a bit. If your fingers are as tough as mine you can just go ahead and peel those bad boys after they’ve cooled for a few minutes. If not, no one will judge you, just wait until they are cooled down enough to your comfortability, then peel the skin off.
Next, blend the sweet potatoes and milk in a blender until smooth. Remove it from the blender and add the rest of the ingredients together in a bowl. Once mixed, add the mixture to the set cookie crust and smooth it over.
Place it in the oven on the middle rack for about 45 minutes, after you make sure the taste is there. Once it is done baking, remove it from the oven and let it cool for 1 hour.
I managed to resist the temptation to stick my finger in the middle until it was completely cooled. Voila, now it’s time to enjoy one of the many Christmas favorites!!
Below I’ve decided to share my recipe with you, so make sure you make it with lots of love!
Ingredients for Sweet Potato Filing:
- 3 medium sized Sweet Potatoes
- 1 ½ cup brown sugar
- 2 Large Eggs
- 1 cup milk
- 2 Tbsp Vanilla Extract
- 7 tbsp butter
- 1 tbsp Nutmeg
Ingredients for Snickerdoodle Crust:
- 1 ½ cup Snickerdoodle crumbs (about 4-5 cookies, depending on the size)
- ⅓ cup brown sugar
- 4 tbsp Melted Butter
Production for the Crust:
- Blend the cookies in a food processor until finely ground.
- In a medium sized mixing bowl blend together the cookie crumbles and the sugar.
- Add the butter and mash together with a fork until completely combined.
- Place mixture into a lined cooking pan and either refrigerate or freeze until ready to use.
Production for the Sweet Potato filling:
- Preheat the oven to 400 degrees, line a sheet tray with parchment paper or aluminum foil.
- Fork a few marks into the sweet potatoes and place them on the tray to bake for 45 -50 minutes, until soft to the touch and the fork can easily pass through the sweet potato.
- Once they are cooked, remove from the oven, let them cool, and peel off the skin.
- Blend the sweet potatoes with the milk, then mix the rest of the ingredients in.
- Place mixture in the oven ready vessel with the snickerdoodle crust, and place on the middle rack of the oven for about 45-60 minutes depending on the oven. If the crust starts to brown before the pie is cooked, carefully cover with aluminum foil for the remainder of the time.
- Once the pie is done, remove it from the oven and let it set for an hour.
- No matter how much you want to dip your finger into the middle just for a taste, please resist the urge and let the pie settle in peace!
- Once it's set, slice and serve the way it is or add whipped cream!
Enjoy!