Coconut Gingersnap Sweet Potato Pie
Infused with warm spices and tropical flair, Coconut Gingersnap Sweet Potato Pie is a delightful twist on the classic holiday dessert. This pie features a rich, buttery crust made from crushed gingersnap cookies, adding a zesty, spiced crunch that perfectly complements the creamy sweet potato and coconut filling. The filling is whipped to silky perfection with full-fat coconut milk, brown sugar, and a medley of cinnamon, ginger, and nutmeg, creating layers of flavor in every bite. With a prep time of just 30 minutes and an optional garnish of fluffy whipped cream and toasted coconut flakes, this pie is as stunning as it is delicious. Perfect for Thanksgiving or any festive gathering, this recipe offers a unique, tropical-inspired upgrade to traditional sweet potato pie.
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Recipe Information
Ingredients
- 2 cups (crushed) Gingersnap cookies
- 6 tablespoons (melted) Unsalted butter
- 2 large (about 1.5 lbs) Sweet potatoes
- 1 cup (full-fat, canned) Coconut milk
- 3/4 cup (packed) Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1 cup (optional, for serving) Whipped cream
- 1/4 cup (optional, for garnish) Toasted coconut flakes
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish lightly with butter or non-stick spray.
In a medium bowl, combine the crushed gingersnap cookies and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the cookie mixture into the bottom and up the sides of the pie dish to form an even crust. Use the bottom of a glass or measuring cup to compact it firmly.
Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly while preparing the filling.
Peel, cube, and boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain well and let cool slightly.
In a large mixing bowl, mash the sweet potatoes until smooth. You can also use a food processor for a silkier texture.
Add the coconut milk, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt to the mashed sweet potatoes. Mix until fully combined and smooth.
Pour the filling into the prepared crust, spreading it evenly with a spatula.
Bake the pie at 375°F (190°C) for 50-55 minutes, or until the filling is set and only slightly jiggles in the center when shaken.
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours to allow the filling to set completely.
Before serving, top with whipped cream and toasted coconut flakes, if desired.
Slice and serve chilled. Enjoy your Coconut Gingersnap Sweet Potato Pie!
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 601.9 g | 219% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 240.2 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 831 mg | 64% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
