The Thanksgiving Entry

Happy Thanksgiving everyone! I hope you all had a night filled with great food and family and that you're now peacefully drifting off to food-coma-induced sleep. :P

Dinner at the Ko household.

And again...

My favorite holiday pie!

I haven't uploaded a recipe in a while, but I've been cooking like a madwoman ever since I got home. (There's nothing nicer than coming home to find your pans and spices exactly the way you left them, unsoiled by mudblood hands!) This recipe for korean yam pie is one that's proved its worth by taking the place of pumpkin pie at my family's thanksgiving dinner. I suggest that you do give it a try because it really is worth the time and effort. The subtle sweetness of korean (well, asian really...) yams adds a certain taste and texture that regular southern yams just can't provide.

Yam Pie with Gingersnap Pecan Crust

For the Crust:
-5 tablespoons butter, melted
-flour for dusting the pan
-1 cup finely crushed gingersnap cookies
-1/2 cup pecans, toasted
-2 tablespoons granulated sugar
-pinch salt

*I suppose one could bake one's own gingersnap cookies for this recipe, but I'm far too lazy to do anything like that...hehe*

For the Filling;
-3 medium roasted yams
-1/2 cup granulated sugar
-1/3 cup water
-2 large eggs
-1/2 tsp cinnamon
-pinch salt
-1/2 cup heavy cream
-1/2 cup rice milk
-1 tablespoon dark rum
-1 teaspoon vanilla extract

To Make the Crust: Preheat the oven to 350 degrees F. Grease the pie tin and lightly dust with flour to prevent the crust from sticking. Toss together the ingredients until crumbs are well moistened and press into pie tin. Bake approximately five minutes and set aside to let cool.

To Make the Pie Filling: Increase the oven temperature to 400 degrees F. Roast the yams until tender- about 45 minutes. Remove the yams after they can be easily pierced with a chopstick (or toothpick if chopsticks are lacking lol), peel the skins, and mash them until there are no visible lumps. Place the sugar and water in a small pan and heat until the mixture melts into a lovely golden caramel colour. Remove from heat immediately. Combine the mashed yams with the eggs, cinnamon, and salt until the mixture is smooth. Add the milk, cream, sugar mixture, and vanilla extract and blend well.

Pour the filling into the crust and bake approximately 40 to 50 minutes. If the crust appears to be browning too quickly, create a bib of aluminum foil and crimp around the edge of the pie tin.

Serve warm and enjoy!