Sweet potato pie on a ginger snap crust, smothered in caramel sauce, and topped with a sweet fluffy meringue.
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We have made a habit of trying new restaurants around the Richmond area. Each free weekend we have we meet some friends of ours at a restaurant that none of us have tried. One of our restaurant adventures landed us in a quaint little German place with gourmet style German food. This place was classy, I tell ya.
Of course I had to order dessert at such a ritzy place. I got the sweet potato Pot de Crème with meringue and a ginger snap on the side. It was the best dessert I had in a long time and I just had to recreate it.
I turned this pot de crème into a pie. A delicious sweet potato pie, layered over a bed of ginger snap crumbs, and topped with caramel sauce and meringue. It’s actually pretty easy to make. And even easier than that to eat.
While this pie is not made like the traditional sweet potato pie, it’s honestly not that difficult to prepare. Everything is made from scratch except for the ginger snaps. Homemade desserts taste so much better than any store bought goodies full of chemicals. While I do love the convenience of premixed ingredients, I choose not to use them that often.
This pie starts with a simple two ingredient ginger snap crust – 2 cups of ginger snap crumbs and 1/3 cup of melted butter. This crust is nothing short of fool proof.