Sweet Potato Pie Recipe with Graham Cracker Crust

Warm spices infusing creamy sweet potatoes in a perfectly baked graham cracker crust is always a crowd-pleaser. Vary up your sweet potato pie baking with this easy variation on the OG classic.

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 1

Chilling Time 6

Total Time 7 20

Servings

Calories 405kcal

Author Imma

Ingredients

Graham Cracker Pie Crust

1½ cups (22-25g) graham cracker crumbs (12-14 crackers)
¼ cup (50g) granulated sugar
½ teaspoon (2-3g) kosher salt
8 tablespoons (112g) unsalted butter, melted

Sweet Potato Filling

1½ pounds (680g) whole sweet potatoes
½ cup (100g) granulated sugar
½ cup (110g) brown sugar
2 large eggs
½ cup (120ml) evaporated milk
4 tablespoons (60g) unsalted butter, softened
1 teaspoon (3g) ground cinnamon
1 teaspoon (3g) ground nutmeg
½ teaspoon (1-2g) ground allspice
1 teaspoon (5g) salt
1½ teaspoon (7-8ml) vanilla extract

Instructions

The Graham Cracker Pie Crust

Preheat the oven to 350°F (175℃).
If using whole graham crackers, blitz them in a food processor to make crumbs.
In a small mixing bowl, combine graham cracker crumbs, salt, and sugar thoroughly. Pour in melted butter and toss until the graham cracker crumbs are thoroughly moistened. They should feel grainy but not have any large clumps.
Pour the crumb mixture into a prepared pie pan coated with baking spray. Tilt and lightly shake the pie pan so the buttery graham cracker crumbs cover the bottom evenly.
Press the cracker crumbs onto the bottom and up the sides with your fingers or a cup with a flat bottom. Apply pressure as you go without packing the crumbs so tight they become hard while baking.
Bake the graham cracker crumb crust for 10 minutes. Remove it from the oven and let it cool.

Sweet Potato Pie Filling

Poke the sweet potatoes with a fork and wrap them in foil. Bake at 400℉ (205℃) for 45-50 minutes until the potatoes are soft. You may need more cooking time depending on the size of your sweet potatoes.
Cool, remove the foil, and peel the sweet potatoes.
Place the sweet potatoes in a large bowl. Using a potato matcher, match them until partly smooth.
Add all the other ingredients: sugars, eggs, milk, butter, cinnamon, nutmeg, allspice, salt, and vanilla extract. Mix using a hand mixer until thoroughly combined.
Pour the sweet potato pie mixture into the baked pie crust, leaving ½-¾" between the filling and the top of the pie shell.
Bake at 450℉ (230℃) for 10 minutes, lower the temperature to 350℉ (175℃), and bake for 35-40 minutes until set.
Once the pie is done, turn the oven off and crack the oven door open. You'll notice that the top of the pie will puff up during baking but return to a flat as it cools. Cool the pie completely in the oven with the door open so it doesn't crack.
Once fully cooled, cut into slices and serve with homemade whipped cream or your choice of vanilla or pecan praline ice cream!

Notes

A sudden temperature change can cause your pie to crack. To avoid that, turn the oven off, crack the door open, and let the pie fully cool before transferring it to the refrigerator.
A fully cooked pie is firm with slight jiggling. It should continue to firm up as it chills.
Once the pie has completely cooled, cover and transfer it to the refrigerator and chill for 6 hours so the texture and flavor have time to improve.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition