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Louisiana Food: Holly Clegg and Thanksgiving Pie
Written by  // Monday, 22 November 2010 14:14 //

hollly_cleggToo busy to cook— EASY, HEALTHIER and DELICIOUS from my Louisiana kitchen.  Visit:  www.hollyclegg.com and  http://thehealthycookingblog.com

 

 

Perfect EASY Thanksgiving Pie

As we plan our Thanksgiving menu, tradition dictates turkey, dressing, cranberries and pies to be on the holiday table.  Prevention Magazine last Thanksgiving asked me about my family tradition.  I actually created this recipe for the Yam Pecan Pie in Ginger Snap Crust from my Gulf Coast Favorites (Louisiana) cookbook to make my family happy and simplify cooking for me.  My mother loves a pecan pie, my aunt insists on pumpkin pie and my sister loves gingerbread, so that could be three separate desserts!!!  So, no more decisions on what to prepare as when you can’t decide between pecan and sweet potato pie, have them both! The gingersnap crust complements the pecan filling and sweet potato mixture that captures the best of what Louisiana has to offer.  You will love the fact there is no crust to stress over and best of all everyone is happy with this holiday creation.  Remember about one medium Louisiana yam (sweet potato) = 1 cup mashed and I (15-ounce) can= 1 cup.

When planning your holiday menu, remember I trim the recipes down and keep them terrific!  You don’t have to change what you make, just how you prepare it. For easier holiday recipes:  visit my website or blog

Yam Pecan Pie in Ginger Snap Crust Gulf Coast Favorites (Louisiana) cookbook

Makes 8-10 servings

1 1/4 cups gingersnap cookie crumbs

2 tablespoons butter, melted

1 1/2 teaspoons vanilla

1 (15-ounce) can sweet potatoes (yams), drained and mashed, or 1 cup fresh mashed Louisiana yams (sweet

Potatoes)

2 eggs, divided

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 egg whites

2/3 cup dark corn syrup

1/2 cup sugar

2 teaspoons vanilla extract

2/3 cup pecans, chopped

1.  Preheat oven 350°F.
2.  Combine gingersnap crumbs, butter, vanilla in pie plate, pressing up sides. Bake 10 minutes, remove from oven.
3.  In mixing bowl, blend together yams, 1 egg, brown sugar, cinnamon, nutmeg. Spread evenly on bottom of pie crumb crust.
4.  In mixing bowl, beat together remaining egg, egg whites, corn syrup, sugar, vanilla until mixture is creamy. Stir in pecans.
5.  Carefully spoon over yam layer. Bake 50–60 minutes or until filling is set around edges or until knife inserted halfway between center and edge comes out clean. Cool, serve.

Nutritional information per serving:

Calories 311, Calories from fat (%) 28, Fat (g) 10, Saturated Fat (g) 3, Cholesterol (mg) 48, Sodium (mg) 168, Carbohydrate (g) 53, Dietary Fiber (g) 2, Sugars (g) 26, Protein (g) 4, Diabetic Exchanges: 3 1/2 carbohydrate, 2 fat

Terrific Tidbit: Place gingersnaps in a food processor or blender to process into fine crumbs.

 

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