Pie Pie Pie – Yum, Pie
Yam Pie with Maple Creme Anglaise
Crust – gluten free
1 bag of gluten free ginger snap cookies
3 Tbsp. brown sugar
3-4 Tbsp. butter, melted
2 large sweet potatoes (I know “sweet potato pie” sounds better, but trust me, give some respect to the yam! )
½ c. packed light brown sugar
½ c. heavy cream
½ c. sour cream or plain greek yogurt
1 Tbsp. vanilla butter nut extract
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. Brandy extract
¼ tsp. ground nutmeg
4 large eggs
Maple Creme Anglaise
1 c. heavy cream
½ c. maple syrup
½ tsp. vanilla extract
Pinch of salt
Arrange a rack in the middle of the oven and heat to 425°F. Place the yams directly on the oven rack on a piece of foil, as it will ooze. Bake the yams until tender, about 1 hour. Remove from oven and reduce temp. to 325 °F.
Make the gluten free crust, or use a pre-made one: Place the cookies and nuts in a food processor and process until a fine crumb. Add the sugar, then the melted butter and pulse to combine. Press into a heavy pie plate and set aside.
Remove the yams and allow to cool for 5-10 minutes. Then peel away the skin.
Purée the yams in the food processor with the spices until well combined.
Add the cream and sour cream one at a time and pulse to mix. Remove to a bowl. Add the eggs one at a time, mixing well to incorporate each one. Add the extracts and stir to fully combine. Let the mix rest for about 10 minutes. This will allow any pesky air bubbles to collapse resulting in a smoother pie. If the filling is too thick, add a bit more cream. (Some yogurts are rather thick, others are not. Use your best judgment.)
Fill the pie crust and place in a 325°F oven for about 45 minutes, but check often. Remove from the oven when to top is firm, and there is a bit of a jiggle in the centre. It will continue to set while it cools.
Combine egg yokes, maple syrup and salt in heavy saucepan and whisk while cooking over medium heat. Once uniformly warm, continue whisking while adding the cream in a stream. Continue stirring while the mixture thickens into a custard consistency. Do not boil, and do not heat too quickly. Remove from heat and allow to cool for several minutes, then add the vanilla.
Cool and serve with your favorite topping, see Maple Creme Anglaise for directions.