Sweet Potato Pie on Graham Cracker Crust
Thanksgiving isn't complete without a slice of sweet potato pie. This sweet potato pie is delicious with a creamy sweet potato filling and a graham cracker crust.
Sweet Potato Pie
This sweet potato pie is excellent not only as a Thanksgiving dessert, but anytime you are wanting a slice of sweet potato pie.
It’s simple to put together and perfect for sharing with family or friends as an after dinner dessert.
Ingredients
Graham cracker crumbs: You can either crush your own graham crackers or buy pre-crushed graham cracker crumbs.
Granulated sugar
Unsalted butter: Melted butter binds the graham cracker crust.
Roasted sweet potatoes: Be sure to roast until soft and caramelized for the best flavor.
Brown sugar: When measuring, make sure to pack the brown sugar.
Eggs: Pull eggs out of the fridge about 30-60 minutes before making to give them time to come to room temperature.
Heavy cream: You could substitute with half-and-half, but the pie won’t be as creamy.
Vanilla extract: If possible, use pure vanilla extract. Imitation vanilla can be used if needed.
Spices & Seasonings: These include cinnamon, nutmeg, ginger, and salt.
How to Make
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish, making sure it’s packed tightly.
Bake the crust for 8-10 minutes, or until it's lightly golden. Remove from the oven and set it aside to cool.
While the crust cools, mash the roasted sweet potatoes in a large bowl until smooth.
Add the brown sugar, granulated sugar, eggs, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir everything together until fully combined and the filling is smooth.
Pour the sweet potato filling into the prepared graham cracker crust, using a spatula to smooth the top.
Bake the pie 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 to prevent burning.
Once baked, remove the pie from the oven and let it cool completely before slicing.
Serve on its own or with a dollop of whipped cream.
Tips & Tricks
Here's some tips for making the sweet potato pie:
Roast sweet potatoes ahead of time: Roasting your sweet potatoes the day before can save time on the day of making the pie. Store them in the fridge and simply mash when you're ready to bake.
Try a store-bought crust: If you’re short on time, you can use a pre-made graham cracker crust from the store instead of making one from scratch.
Graham cracker crust: When adding the crust to the pie pan, a lot of times I find it easier to add about ½ of the graham cracker crumb mixture to the pan and get the sides packed in, then add the rest of the graham cracker crumb mixture and pack down the bottom.
Chill the pie: If you like a firmer texture, let the pie chill in the fridge for a few hours after it cools completely. This also helps the filling set even more.
Use a pie shield: To prevent the crust from over-browning, invest in a pie shield or use strips of foil to cover the edges halfway through baking.
Leftovers
Storing Leftovers: Once the pie has cooled completely, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Make sure the pie is fully covered to prevent it from drying out.
Can I make this pie ahead of time?
Yes, you can make it a day or two in advance. Store it in the fridge, tightly covered, and let it come to room temperature before serving.
Sweet Potato Pie on Graham Cracker Crust
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 in the preheated oven 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.
