Sweet Potato Pie On Graham Cracker Crust
This Sweet Potato Pie on Graham Cracker Crust is a twist on a classic fall recipe. With a homemade buttery graham cracker crust, and filled with creamy sweet potato pie filling, and warm spices this pie is great for Thanksgiving, Christmas, or any special occasion.
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This easy sweet potato pie is of our favorite recipes to make for the holidays. If you are looking for another fun twist on a classic holiday dessert give these Pumpkin Pie Cookies a try next time.
You could also try this Copycat Cheesecake Factory Pumpkin Cheesecake for another fall favorite.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- graham cracker crumbs – About 1 1/2 sleeves of graham crackers.
- granulated sugar
- butter – I used unsalted butter for the crust and the pie filling.
- roasted sweet potatoes – canned sweet potatoes would work in a pinch, but freshly roasted will taste best.
- brown sugar – I used light brown sugar, but dark brown sugar can also be used.
- large eggs
- heavy cream
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground ginger
- salt
Instructions For This Sweet Potato Pie On Graham Cracker Crust
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- In a mixing bowl or food processor combine the melted butter, sugar, and cracker crumbs until crumbly. Press firmly into the pie plate.
- Bake the crust for 8-10 minutes or until it’s a light golden brown. Allow to cool.
- In a large mixing bowl, mash the sweet potatoes with a potato masher or hand mixer until smooth.
- Then add the brown sugar, white sugar, eggs, heavy cream, melted butter, vanilla, spices, and salt. Mix until combined.
- Pour the sweet potato filling on top of the graham cracker crust, and smooth it into an even layer.
- Bake the pie in a 350 degree preheated oven for 50-60 minutes. Cool completely before slicing.
Hint: If your graham cracker crust starts to brown too much on the edges, use a pie shield or a piece of aluminum foil to prevent it from burning.
Storage
Storage – Store your pie covered in plastic wrap or in an airtight container like a pie keeper in the fridge for up to three days.
Freezing – Another great thing about this delicious pie, is that it’s freezer wrap. Just double wrap your pie with plastic wrap followed by aluminum, foil and store it for up to three months. Thaw in the fridge overnight before serving.
Wendy’s Tips
- For a little bit of a different crust, you can also use gingersnaps for a cookie crust.
- Top this homemade pie with some whipped cream or a scoop of vanilla ice cream.
- You can use canned pumpkin puree for this recipe to save a little time, Just skip the step of mashing the sweet potatoes.
FAQs
Yes, you can use a store-bought crust. However, I feel that the homemade crust really does taste better.
Sweet Potato Pie On Graham Cracker Crust
Equipment
- Medium bowl
- 9 inch pie plate
- Large bowl
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 2 cups roasted sweet potatoes about 2 medium sweet potatoes
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside.
- In a large bowl, mash the roasted sweet potatoes until smooth. Add brown sugar, granulated sugar, eggs, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt.
- Mix until well combined.
- Pour the sweet potato filling into the prepared graham cracker crust.
- Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust starts to brown too much, cover the edges with foil.
- Let the pie cool completely before slicing. Serve as is or with a dollop of whipped cream.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
More Recipes
Looking for fall recipes as the holiday season approaches? Try these:
