Another Thanksgiving, the time has come to turn over a new leaf. Sweet potato pie with a Gingersnap-Pecan crust. Here's the thing, the crust is made like a giant cookie, ahead of time. Then after it cools and hardens, the sweet potato pureé with rum goes in, and you have a great, not too sweet pie. Then, cool it again, and toast it later, you have an AWESOME pie.
You can find the ingredients and instructions on the Gourmet magazine site. It needs nutmeg and about 1/4 c more sugar than what they say. Another tip - reheat after cooling, and it's just so much more delicious because the crust becomes a bit like a ginger rum cake, dependent on how much rum you happen to put in. (Be warned, don't overdo that, even if you are a really authentic pirate, because if it doesn't cook through, you will have a poor, soupy consistency. That's bad.)
Uncle Marcus and Uncle Max tried this right away with vanilla ice cream. A million kids were present and none of them wanted to try any of the pies that came from any of the guests. They were only interested in ice cream.
Do all kids hate pie? One of my nephews insisted, 'yes.' So I had only Uncle Marcus to judge, because I don't really think Max would be honest but Marcus would...and it was his kindness or his eating two more pieces, that I decided it was awesome. Not a pie for kids, though.
