This Sweet Potato Pie w/ Graham Cracker Crust is heavenly! Every bite is full of sweet, warm fall flavors. Made with sweet brown sugar, cinnamon, nutmeg, and a buttery graham cracker crust, this pie recipe is perfect for Thanksgiving (or any holiday get-together). Top it off with homemade whipped cream for the best fall dessert!
Can You Make Sweet Potato Pie with a Graham Cracker Crust?
While sweet potato pie is often made in a traditional pie shell, it can also be made with a graham cracker crust! A sweet graham cracker crust adds even more flavor and depth, making for a unique twist on the classic Thanksgiving pie.
This Sweet Potato Pie with Graham Cracker Crust recipe is truly next-level and SO delicious. Every bite is full of creamy, sweet, fall spice perfection!
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Ingredients
Graham Cracker Crust
- Graham Cracker Crumbs
- Brown Sugar – Dark brown sugar works best, but light brown sugar is great too!
- Cinnamon
- Butter
Sweet Potato Pie Filling
- Sweet Potatoes – Fresh sweet potatoes are best for this recipe.
- Butter
- Brown Sugar
- Flour
- Cinnamon
- Nutmeg – Optional, but so good!
- Salt
- Heavy Whipping Cream
- Eggs
- Vanilla
How to Make Sweet Potato Pie with Graham Cracker Crust
1. Make the Graham Cracker Crust
The first step is to mix together the graham cracker crust ingredients. Press it into a 9.5″ pie pan and bake for about 10 minutes. Then let it cool before adding in the pie filling!
Don’t have time to make your own pie crust? A pre-made graham cracker crust works great, too.
2. Mix the Pie Filling
Boil the sweet potatoes and blend into a puree. Mix with the filling ingredients, like butter, flour, sugar, spices, vanilla, eggs, and heavy whipping cream!
3. Pour Into Crust & Bake
Pour the pie filling into the pie crust and bake for about 45-50 minutes.
4. Chill & Add Toppings
Let the pie cool at room temperature for about 1 hour before placing it in the refrigerator to chill for at least 2 hours. When ready to serve, add your favorite toppings and enjoy!
The Best Sweet Potato Pie Tips
- If you don’t have graham cracker crumbs, you can blend about 12 graham cracker sheets in a food processor to create your own. You can also do this by placing graham crackers in a sealed ziplock bag and bashing them with a rolling pin! Then, measure 1 ½ cups of crumbs and proceed with the recipe.
- A food processor is great for pureeing cooked sweet potatoes since it yields such a smooth texture as if you’re buying a canned version. But, if you don’t have access to a food processor, just use a potato masher instead.
- This recipe is super straightforward and hard to mess up, which is fantastic!
- Placing your pie pan on a baking sheet makes it easy to remove in and out of the oven without any potential marks from your oven mitts!
- If you can, don’t skip out on chilling the pie! The chilling process helps hold the pie filling together more cohesively so it slices nicer and holds together better. However, if you’re in a pinch, you can serve the pie an hour or two after baking at room temperature and it’ll still be delicious, just slightly less set and softer.
- This sweet potato pie recipe can be eaten cold, straight out of the fridge, or at room temperature after chilling.
RELATED: Mulberry Pie Bars
Topping Ideas
- Homemade Whipped Cream
- Canned Whipped Topping
- Marshmallows
- Marshmallow Fluff
- More Graham Crackers
- Praline Pecans
- Ice Cream
How to Store Sweet Potato Pie
Sweet potato pie is best stored in the refrigerator for about 3-5 days. To freeze, cut the pie into individual slices and store the desired amount of slices in airtight containers. Store in the freezer for up to 3 months!
To enjoy, simply thaw the sweet potato pie slices out the night before in the refrigerator.
More Delicious Holiday Recipes
- The BEST Butterscotch Pecan Pie
- Orange Cranberry Shortbread Cookies
- Pumpkin Bread w/ Cream Cheese Frosting
- Bourbon Pumpkin Cheesecake
- Apple Fritter Cake
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Sweet Potato Pie w/ Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter, melted and slightly cooled
Sweet Potato Pie Filling
- 4 medium sweet potatoes, peeled and cut into 2-inch cubes about 2 pounds
- 4 Tablespoons unsalted butter, melted
- 1 cup dark brown sugar packed
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg optional
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
Making The Crust
- Grease a 9.5” pie dish with baking spray. Set aside.
- In a large mixing bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon. Add in the melted butter and mix until combined.
- Transfer the graham cracker crust mixture to the greased pie dish and press onto the bottom and sides of the pan. You can grease your hands with baking spray as well to prevent the crust from sticking as you pack it tightly into the pan.
- Refrigerate the crust for 15 minutes while you preheat the oven to 350°F.
- Par-bake the crust for 10 minutes, then allow it to cool on a wire rack completely before adding the filling.
Make The Sweet Potato Puree
- Place the cubed sweet potatoes in a large pot and cover with at least 1 inch of water.
- Heat over a high flame and boil for 20-25 minutes, or until the sweet potatoes are fork tender. Strain the potatoes in a colander and transfer the cubed potatoes to a large mixing bowl.
- Mash the potatoes with a potato masher or use a food processor and puree until smooth.
Mix The Pie Filling
- Once potatoes are mashed/pureed and still warm, mix in the melted butter, brown sugar, flour, cinnamon, nutmeg, salt, heavy cream, eggs, and vanilla extract.
- Pour the mixture into the cooled par-baked crust and smooth into an even layer.
Bake The Pie
- Bake at 350°F in the center rack of the oven for 45-50 minutes, or until the top of the pie is set and no longer looks moist. Check on the pie at the 30-minute mark, and if the edges become too dark, carefully place a bit of foil just around the edges.
- Once the pie is baked, allow it to cool on a wire rack for at least 1 hour before placing it in the fridge to chill for at least 2 hours. You can serve the pie at room temperature (after chilling) or cold.
- Serve the pie as is, or decorate with whipped cream, marshmallows or marshmallow fluff.
My mom have been using graham cracker crust at least 12 yrs if not longer for her sweet potato pies. Her recipe was requested and used by many. Truly believe she was one of the first if not thee first to use graham cracker crust for her sweet potato pies. We sold many pies.