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Slice of sweet potato pie with whipped cream and graham cracker.

Sweet Potato Pie w/ Graham Cracker Crust

Dalya Rubin
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!
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Chill/Refrigerating Time 3 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 425 kcal

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.

Nutrition

Calories: 425kcal
Keyword Sweet Potato Pie, Sweet Potato Pie w/ Graham Cracker Crust
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