Sweet Potato Pie with Gingersnap Pecan Crust

Ingredients

• 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
• Flour for dusting
• 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
• 1/2 cup finely chopped pecans (2 ounces), toasted
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 2 lb sweet potatoes (4 medium)
• 1/2 cup sugar
• 1/3 cup water
• 3 large eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2/3 cup whole milk
• 1 tablespoon dark rum
• 1/2 teaspoon vanilla
• Accompaniments: lightly sweetened whipped cream and toasted pecans
• a 10-inch glass or ceramic pie plate (6-cup capacity)

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