Sweet Potato Pie On Graham Cracker Crust
This pie is made on a homemade buttery graham cracker crust, and filled with your traditional warm and creamy sweet potato pie filling. It's a great twist on this classic dessert.
Servings: 8 Slices
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
Use a pie shield or alumnium foil to protect the edges of the pie crust from burning if needed.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.