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! However, 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 and delicious dessert. Plus, it's super simple to make from scratch.
This is the perfect dessert for your Thanksgiving dinner, your Friendsgiving celebrations, or a fall potluck. If you love sweet potato desserts, be sure to check out this Southern Sweet Potato Pie and this epic Sweet Potato Cake with Marshmallow Frosting.
Why this Recipe Works
Sweet Potato Pie is an old fashioned pie. Using a crumb crust puts a slight twist on the classic making it unique without veering too far from the traditional. It's slightly sweet and is quick and easy to prep making it the ultimate Thanksgiving dessert.
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 keeps the crust from crumbling. Adjusting the sugar measurement 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.
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.
Bourbon - For an extra twist, add ¼ cup of bourbon to this southern pie filling!
How to Make this Recipe
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!
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.
Yes! The pie filling in this recipe is subtly sweet, but you can sweeten it up by changing up the crumb crust or adding delicious toppings!
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.
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're using canned sweet potatoes or leftover sweet potatoes, instead of using cubed butter, you'll want to use melted butter. The cubes of butter won't melt if the sweet potatoes aren't hot so you'll need to add the butter already melted.
Tip #4: Sweeten up this easy dessert recipe by topping it with mini marshmallows, whipped cream, or meringue. Toast the mini marshmallows or meringue with a kitchen torch or in the broiler.
- Sweet Potato Pie with Graham Cracker Crust can be stored at room temperature for a day or two.
- Store this simple pie in the refrigerator for 5-7 days.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Sweet Potato Pie with Graham Cracker Crust
- 9" pie dish
- Mixing bowl
- hand mixer
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 6 tablespoons butter
Sweet Potato Pie Filling
- 2 sweet potatoes or about 2 cups sweet potato puree
- ½ stick butter cubed
- 1 cup brown sugar
- 2 eggs
- ¼ cup cream
- ½ teaspoon salt
Graham Cracker Crust
- Combine all crust ingredients until crumbs are fully moistened.
- 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.
- Strain the sweet potatoes and place hot potatoes in mixing bowl.
- Beat the sweet potato cubes into a sweet potato puree until smooth.
- Add in the cubes of butter and beat into the hot sweet potato mixture until melted.
- Let the mixture cool slightly then add the remaining filling ingredients and beat until smooth.
- Pour into crust and bake for approximately 45 minutes, until the center of the pie is slightly jiggly.
- Let cool, slice, and enjoy!