Sweet Potato Pie with Chocolate Sesame Crust
Serves 6–8
Ingredients for crust:
- 1½ c. gluten-free chocolate cookies, crushed
- ¼ c. brown sugar
- 1 tsp. ginger
- ⅓ c. black sesame seeds
- ½ tsp. salt
- ¼ c. butter, melted
Ingredients for filling:
- 1½ lb. sweet potatoes, peeled, cooked, and cooled
- 2 tbsp. butter, melted
- ¾ c. brown sugar
- ½ c. coconut milk
- 2 eggs
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ground cloves
- 1 tsp. vanilla extract
Garnishes:
- Low-fat whipped topping
- Black sesame seeds
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Instructions:
- Preheat the oven to 375°F. In a food processor, combine cookies, brown sugar, ginger, sesame seeds, and salt. Blend until crumbly. Scrape ingredients into a bowl, and mix with melted butter.
- Press the crust mixture into a tart or pie pan, and bake for 15 minutes. Let rest until ready to fill.
- In a large bowl or electric mixer, whip together the filling ingredients until smooth.
- Scrape the filling into the crust, and bake for 25–30 minutes or until firm. Let rest for 30 minutes.
- Top pie with whipped topping, and garnish with a sprinkle of black sesame seeds.
