Sweet Potato Chocolate Ginger Thanksgiving!
Sweet Potato Ginger Chocolate Pie – serves 8
I brought this pie to a square dance at a local farm, and I was instantly the most popular girl at the dance. I was a bit late, so folks were milling around the checkered clothed buffet table set out in the field. They’d had their fill of kale salad, broccoli pie, pesto pasta, and bbq. Folks were looking for something sweet. I appeared at just the right time with this gorgeous pie and it was gone within minutes.
Crust
1 ¼ cup graham cracker crumbs
4 Tablespoons butter
¾ cup semi sweet chocolate chips
2 Tablespoons sugar
1 teaspoon powdered ginger
Filling
2 cups baked peeled and mashed sweet potato – see baking sweet potato p?
½ cup packed brown sugar
½ cup half and half
2 eggs
1 teaspoon powdered ginger
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup chopped crystalized ginger
Topping
3 Tablespoons half and half
½ cup semi sweet chocolate chips
¼ cup chopped crystalized ginger
Preheat oven to 350 degrees.For the crust melt butter in microwave or saucepan. Add chocolate chips and continue to melt stirring until smooth. Combine with remaining crust ingredients and press into a 9 inch deep dish pie pan.
For the filling combine all ingredients in a bowl or electric mixer and mix well. Pour filling into crust and bake for 45 minutes to one hour. Filling will be starting to brown on edges and will puff slightly in the center.
Meanwhile heat half and half for the topping in microwave or saucepan. Add chocolate chips and continue to melt stirring until smooth (note when melting chocolate be sure to only use completely dry utensils – water causes chocolate to seize up). Sprinkle pie with ginger and drizzle with chocolate sauce.
Allow to cool at least 15 minutes before serving.