I love how versatile sweet potatoes are. They can be a meal or a side dish or a dessert, and they're so delicious in all forms, but especially in pie form! I generally prefer crumb crusts to traditional pie crusts, so this Sweet Potato Pie with Graham Cracker Crust is the best twist on a classic, delicious dessert. Plus, it's super simple to make from scratch.
If you love sweet potato desserts, be sure to check out this Bourbon Sweet Potato Pie and this epic Sweet Potato Cake with Marshmallow Frosting.
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I love to use this recipe for a delicious sweet potato pie. I love the Graham cracker crust the best!!!
- Gloria
🍭 Short & Sweet Recipe Overview
- ⏲️ Time: About 20 minutes to cook the sweet potatoes, about 5 minutes to prep the crust and filling, and 45 minutes to bake
- 🛒 Ingredients: Needs just 9 ingredients
- 🍽️ Servings: Makes 8 slices
- 🥣 Difficulty: Super Simple, One-Bowl
- 👩🍳 Prep: Can be made a day or two in advance
- 😋 Flavor: Slightly sweet and smooth brown sugar-sweetened custard with a lighter flavor than pumpkin pie, and a buttery graham-cracker crumb crust
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Why You'll Love this Recipe
- Quick & Easy to prep, blending all the sweet potato custard filling ingredients together in one bowl
- The perfect dessert for your Thanksgiving dinner, your Friendsgiving celebrations, or a fall potluck
- The deliciously sweet flavors of the traditional old-fashioned pie, with a slight twist on the classic, similar to this Pumpkin Pie with Graham Cracker Crust or this Pumpkin Pie Cheesecake
- The best crowdpleaser, simple, traditional flavors that even the pickiest eaters will enjoy
- Can be easily made gluten-free by substituting gluten-free graham crackers
- It's homemade without waiting hours for a pie crust to chill and par-bake
- It's adaptable, with the option to use canned pureed sweet potatoes instead of fresh if needed, and the option to add warm spices and/or bourbon for a cozier fall flavor
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Ingredients and Notes
Sugar - The sugar in the graham cracker crust helps the crumbs hold together. It contributes to the texture of the crust and helps prevent the crust from crumbling. Reducing the sugar could result in the crust falling apart.
Eggs - This is an egg set pie, meaning the eggs allow the filling to set so that you can cut clean, beautiful slices.
See the recipe card below for full information on ingredients.
Substitutions & Variations
Graham Cracker Crumbs - The flavor of graham cracker crumbs in this homemade crust complements the sweet potato filling perfectly, however there are many other delicious options that would make the best crumb crust for this basic homemade pie. Shortbread cookie crumbs, golden Oreos, a gingersnap crust, vanilla wafers, or even a pecan crust would be a delicious pairing with this simple and delicious pie filling. A ready-made crust will also work great!
Sweet Potatoes - In place of fresh sweet potatoes, canned pureed sweet potatoes can also be used. Be sure that it's only pureed sweet potatoes and doesn't have any syrups, sweeteners, or spices added.
Flavors - Spices can be added to the sweet potato pie filling for extra depth of flavor. Spices such as cinnamon and nutmeg can give some extra cozy fall flavors. For an extra twist, add ¼ cup of bourbon to this southern pie filling!
For another bourbon twist on a classic, try my Bourbon Pumpkin Pie!
Toppings - Top with mini marshmallows, toasty meringue, or even a maple whipped cream, which can be made by adding 1-2 tablespoons of maple syrup to heavy whipping cream and beating until stiff peaks form.
These toppings are also delicious on this decadent Hot Chocolate Pie!
How to Make Sweet Potato Pie with Graham Cracker Crust
Find the complete recipe with measurements in the recipe card below.
- Step 1: Combine the graham cracker crumbs, sugar, and melted butter, and stir until the crumbs are fully moistened. Press into a pie dish and set aside.
- Step 2: If using fresh sweet potatoes, peel and cut into 1" cubes and drop into boiling water. Cook for 15 minutes, then strain.
- Step 3: Beat the hot, boiled sweet potatoes until smooth, then add the cubed butter and beat until melted.
- Step 4: Add the remaining ingredients and beat until smooth.
- Step 5: Pour filling into crust.
- Step 6: Bake at 350°F for approximately 45 minutes. Let cool, slice, and enjoy!
Sweet Potato Pie with Graham Cracker Crust Tips & Tricks
Tip #1: When pressing the graham cracker crumbs into the pie dish, press them up the sides of the pan first before pressing into the bottom of the pan. If you start on the bottom, you're more likely to not leave enough for the sides, but if you start on the sides, you will have plenty left for the bottom.
Tip #2: To help press the pie crust into the pie dish, after pressing the crust in by hand, use the bottom of a sturdy dry-ingredient measuring cup to press the crumbs in more firmly.
Tip #3: If you want to remove all the fibers from the sweet potato pie filling, you can puree the sweet potatoes in a food processor, then transfer to a bowl, add the butter, and follow the recipe from there. Just be cautious putting hot sweet potatoes in a food processor. I would suggest letting them cool before pureeing if you use this method.
Tip #4: The crust will likely darken as it bakes, but it shouldn't burn. If it looks like it may burn, you can cover the edges of the crust with foil about halfway through the bake time.
Tip #5: For clean, perfect slices, chill the pie for at least 2 hours, then wipe off the knife between each slice.
Recipe FAQs
Ensure all your ingredients are measured correctly, that your graham cracker crumbs are finer crumbs, not small pieces, and that the crumb crust mixture is well packed into the pie pan. Using the bottom of a dry-ingredient measuring cup can help pack it in more firmly.
I enjoy this homemade pie at room temperature, but it can also be served chilled. If you prefer to heat it up, I would suggest heating it by the slice (unless you are serving the entire pie) to avoid re-heating the pie multiple times.
This Sweet Potato Pie in a Graham Cracker Crust should be stored in the refrigerator and should be good for 4-5 days.
To keep your sweet potato pie filling from cracking, avoid overbaking it. You want to remove it from the oven when the edges are set, but the center still has a jiggle. If the pie cools down too quickly, it could also crack. Be sure to cool the pie completely at room temperature.
Yes! A store-bought crumb crust will work great for this simple pie. For the filling, you can use canned sweet potato puree, but want to ensure that it's just pureed sweet potatoes in the can, and that they don't have added sugar or flavors. Because the canned sweet potatoes will be room temperature, you'll want to use melted butter to make the filling instead of cubed.
More Crumb Crust Dessert Recipes to try!
👩🍳 If you tried this Sweet Potato Pie with Graham Cracker Crust or any other recipe on my blog, please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love hearing from you!
📖 Recipe
Sweet Potato Pie with Graham Cracker Crust
Equipment
- 9" pie dish
- Mixing bowl
- hand mixer
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 6 tablespoons butter melted
Sweet Potato Pie Filling
- 1-2 sweet potatoes approximately 1 lb or about 2 cups sweet potato puree
- ½ stick butter (4 tablespoons) cubed
- 1 cup brown sugar
- 2 eggs
- ¼ cup cream
- ½ teaspoon salt
Instructions
Graham Cracker Crust
- Combine all crust ingredients until crumbs are fully moistened.1 ½ cups graham cracker crumbs, ½ cup sugar, 6 tablespoons butter
- Firmly press the moistened crumbs into a pie dish and set aside.
Sweet Potato Pie Filling
- Preheat the oven to 350℉.
- If using fresh sweet potatoes, cut into approximately 1" cubes, add to boiling water and cook for about 15 minutes.1-2 sweet potatoes
- Strain the sweet potatoes and place hot potatoes in mixing bowl.
- Beat the sweet potatoes until smooth.
- Add in the cubes of butter and beat into the hot sweet potato mixture until melted.½ stick butter
- Let the mixture cool slightly then add the remaining filling ingredients and beat until smooth.1 cup brown sugar, 2 eggs, ¼ cup cream, ½ teaspoon salt
- Pour into crust and bake for approximately 38-42 minutes, until the center of the pie is slightly jiggly.
- Let cool, slice, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Gloria Lane Foy says
I love to use this recipe for a delicious sweet potato pie. and also sometimes I mix in pumpkin to make it bigger 10" pie shell!!! I add pumpkin spices and a teaspoon of vanilla to taste !!
I love the Graham cracker crust the best!!!
Liz Pollio says
I'm so glad you love it, Gloria!!! I love the idea of mixing sweet potato and pumpkin - that sounds delicious!