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Sweet Potato Chiffonade Pie

  • Yield: 8 servings


  • 1 small box of vanilla wafers
  • 3/4 cup sugar
  • 1/2 cup finely chopped pecans
  • 1 stick of butter, melted
  • 1 1/2 cups of egg nog
  • 2 cups mashed fresh pumpkin
  • 3/4 cup light brown sugar
  • 3 egg yolks
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • Pinch of ginger
  • 1 envelope of unflavored gelatin
  • 1 teaspoon pure vanilla extract
  • 3 egg whites
  • 2 cups Sweetened Whipped Cream
  • 8 sprigs of fresh mint


  • Preheat the oven to 400°F.
  • In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10 inch pie pan. Place the pan in the oven and cook for 10 to 12 minutes or until the crust is set.
  • In a saucepan, combine the egg nog, sweet potatoes, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool.
  • Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the sweet potato filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Spread the whipped cream, evenly over the top of the pie.
  • Slice the pie into 8 pieces. Place a piece of the pie on each serving plate. Garnish with confectioners’ sugar and a sprig of fresh mint.