Mellina's Eggnog Sweet Potato Pie with Vanilla Wafer Crust

Mellina's Eggnog Sweet Potato Pie with Vanilla Wafer Crust

Made  times
AndAQT2 2

"I came up with this recipe because I love cooking with eggnog and I really like sweet potato pie, but I don't care for pie crust - yuck, yuck, pooey :-D. I usually use a graham cracker crust, but I was also making a cheesecake and only had enough graham crackers for one dessert. But I had a box of vanilla wafers - the result, yummmmm!!"
Added to shopping list. Go to shopping list.


16 servings yields 2 - 9" pies
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Preparation:
  2. Mix vanilla wafers and the sugars in a food processor, while drizzling in the butter. Mix until well blended. Press into the sides and bottoms of 2 deep dish 9" pie pans and set aside.
  3. In a large bowl, combine sugars and nutmeg. Mix well. Stir in mashed sweet potatoes. Add eggnog, beaten eggs, butter and salt. Mix until smooth. (I recommend tasting the filling to make sure it’s sweet enough. Every now and then you’ll get a batch of sweet potatoes that aren’t too sweet and require more sugar).
  4. Pour filling mixture into the two cookie crusts and bake at 375° for 30-35 minutes until filling sets.