Sweet Potato Pie in Graham Cracker Crust

Experience the pure enchantment of Sweet Potato Pie, where luscious, spiced sweet potato filling meets a heavenly graham cracker crust.

Dessert is my favorite part of all the Thanksgiving recipes. I’m not sure if I love the pie filling or the crust more, but there’s something absolutely delicious about pies with a crumbly sweet crust like this No-Bake Pumpkin Pie or this Eggnog Pie.

What I Love About This Recipe

• Family Favorite: Whether you’re serving a small family gathering or a large party, graham cracker crust sweet potato pie tends to be a crowd-pleaser and a family favorite that disappears quickly from the dessert table.
• Perfect for Holidays: It’s perfect for the holidays because it embodies the essence of comfort, warmth, and tradition. Its sweet and spiced flavor profile evokes the coziness of fall and winter, making it an ideal dessert for Thanksgiving, Christmas, and other festive occasions.
• Freezer-Friendly: Sweet potato pie on graham cracker crust is freezer-friendly, allowing you to prepare it in advance and store it for future enjoyment. This makes it a convenient dessert option for busy times

How to Make Sweet Potato Pie on Graham Cracker Crust

1. Combine the crust mixture. In a large mixing bowl stir the crushed crumbs together with the sugar. Pour the butter into the mixture and mix it together. The mixture will have a thick, sandy, and coarse texture.
2. Press the crumbs into a pie dish. Press the crumbs firmly into the pie dish by hand to prevent loose crumbs. Use a flat-bottomed measuring cup or spoon to smooth the surface. You can also follow my recipe for Graham Cracker Crust for more details.
3. Bake. Heat the oven to 350º F and bake for 10 minutes or until the crust becomes golden brown. Let it cool before adding your pie ingredients.

4. Bake the sweet potatoes. Preheat the oven to 425º F and line a baking sheet with foil. Pierce the sweet potatoes all around, then place them on the prepared baking sheet. Bake for 50 minutes to 1 hour, and allow them to cool slightly just like with a Purple Sweet Potato Pie.
5. Blend the pie filling. Peel the skin off the potatoes. Measure out 2 cups and place it in a food processor or blender. Add the remaining ingredients to the blender (eggs, cream, brown sugar, butter, vanilla, cornstarch, cinnamon, nutmeg, and salt). Blend until smooth.

6. Bake. Lower the oven temperature to 350º F. Gently pour the pie filling into the prepared graham cracker crust, making sure not to overfill. Bake for 45 to 55 minutes, or until the filling is puffed, and the center is firm.

Make-Ahead and Freezing Instructions:

• Make-Ahead Instructions: You can prepare both the graham cracker crust and the sweet potato pie filling in advance. In fact, you can assemble the entire pie up to two days before your planned serving date, making it a convenient dessert option for special occasions.
• Freezing Instructions: To freeze a graham cracker crust sweet potato pie, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in an airtight container or a freezer-safe bag. Ensure it’s well-protected, then store it in the freezer. When ready to use, allow it to thaw in the refrigerator before serving. It will last for up to 2-3 months when properly stored.

Sweet Potato Pie Graham Cracker Crust Recipe

Indulge in the enchanting allure of Sweet Potato Pie, where a luscious, spiced sweet potato filling harmonizes with a heavenly graham cracker crust.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 8 Servings

Calories: 487kcal

Author: Aimee Mars

Equipment

• ▢
  Pie Dish
• ▢
  Food Processor or blender

Ingredients

Crust

• ▢ 1½ cups Graham Cracker Crumbs or 12 graham cracker sheets crushed
• ▢ 1/2 cup Sugar
• ▢ 1/3 cup Butter melted

Pie Filling

• ▢ 1½ lbs Sweet Potatoes about 3 total
• ▢ 3 large Eggs
• ▢ 3/4 cup Heavy Cream
• ▢ 2/3 cup Brown Sugar
• ▢ 4 tablespoons Butter softened
• ▢ 1 tablespoon Cornstarch
• ▢ 2 teaspoons Vanilla Extract
• ▢ 1½ teaspoons Ground Cinnamon
• ▢ 1 teaspoon Ground Nutmeg
• ▢ 1/2 teaspoon Salt

Instructions

• Combine the crust mixture. In a large mixing bowl stir the crushed crumbs together with the sugar. Pour the butter into the mixture and mix it together. The mixture will have a thick, sandy, and coarse texture.
• Press the crumbs into a pie dish. Press the crumbs firmly into the pie dish by hand to prevent loose crumbs. Use a flat-bottomed measuring cup or spoon to smooth the surface. You can also follow my recipe for Graham Cracker Crust for more details.
• Bake. Heat the oven to 350º F and bake for 10 minutes or until the crust becomes golden brown. Let it cool before adding your pie ingredients.

Prepare the Pie Filling

• Bake the sweet potatoes. Preheat the oven to 425º F and line a baking sheet with foil. Pierce the sweet potatoes all around, then place them on the prepared baking sheet. Bake for 50 minutes to 1 hour, and allow them to cool slightly.
• Blend the pie filling. Peel the skin off the potatoes. Measure out 2 cups and place it in a food processor or blender. Add the remaining ingredients to the blender (eggs, cream, brown sugar, butter, vanilla, cornstarch, cinnamon, nutmeg, and salt). Blend until smooth.
• Bake. Lower the oven temperature to 350º F. Gently pour the pie filling into the prepared graham cracker crust, making sure not to overfill. Bake for 45 to 55 minutes, or until the filling is puffed, and the center is firm.

Notes

• Make-Ahead Instructions: You can prepare both the graham cracker crust and the sweet potato pie filling in advance. In fact, you can assemble the entire pie up to two days before your planned serving date, making it a convenient dessert option for special occasions.
• Freezing Instructions: To freeze a graham cracker crust sweet potato pie, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in an airtight container or a freezer-safe bag. Ensure it’s well-protected, then store it in the freezer. When ready to use, allow it to thaw in the refrigerator before serving. It will last for up to 2-3 months when properly stored.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 440mg | Potassium: 394mg | Fiber: 3g | Sugar: 38g | Vitamin A: 12908IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg

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