Sweet Potato Pie with Graham Cracker Crust
Sweet potato pie with graham cracker crust is a delicious twist on the traditional southern recipe. Learn how to make homemade crust with graham crackers while preparing this delicious holiday dessert.
Ingredients
Crust
- 15 Graham cracker sheets
- ½ cup Butter, (see instructions)
- 3 tbsps Brown sugar
- ½ tsp Ginger
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
Sweet Potato Pie filling
- 1 1/2 lbs sweet potatoes
- 4 tbsps salted butter, browned, (see instructions)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup heavy cream
- 1 tbsp vanilla extract
- 2 eggs
Instructions
- Preheat oven to 425 degrees F. Wash your sweet potatoes, dry them off, and use a fork to poke holes all around them. Cover each sweet potato with aluminum foil and place on a baking sheet. Bake for 30-45 minutes (depending on the size of the sweet potato), until fork tender. Reduce the oven temperature to 350 degrees F.
- Add 3/4 cup of butter (1 1/2 sticks) to a skillet over medium heat and brown. A 1/2 cup of the browned butter will be for the graham cracker crust and the remaining butter will be for the filling. (If using store-bought crust, skip steps 2 and 4)
- Make the buttery graham cracker crust. Add graham crackers, brown sugar, ginger, cinnamon, and nutmeg to a food processor and pulse on high speed until smooth fine crumbs form. Then pour add 1/2 cup of the browned butter into the graham cracker crumbs and pulse until the texture resembles wet sand.
- Add the crust mixture into a 9-inch pie pan or springform pan and press up the sides of the pie pan and all along the bottom. Ensure that the crust is evenly distributed amongst the pan. Bake the crust for 12 minutes, until golden brown and set.
- Remove the skin from the sweet potatoes and place into a food processor. Add the remaining browned butter, brown sugar, sugar, spices, vanilla extract, and heavy cream. Pulse until smooth, then add eggs and pulse until combined. Pro tip: Be sure to remove any stringy fibers from the sweet potato flesh. (Optional step: press sweet potato mixture through a fine mesh sieve to remove any lumps and residual stringy fibers)
- Pour sweet potato filling into the graham cracker crust. Bake pie for 50-55 minutes, until the edges of the pie are set and the center is no longer jiggly.
- Allow it to cool completely on a wire rack. Refrigerate for at least 3 hours to set. Serve with a scoop of vanilla ice cream.
Notes
Substitutions
-Sweet Potato Pie with Condensed Milk: Some recipes use condensed milk instead of heavy cream. If you use condensed milk, omit or use less sugar. I prefer heavy cream or evaporated milk so I can control the sweetness of the pie.
- Store Bought Crust: Save time by using a premade graham cracker pie crust.
- Marshmallow Topping: Once the pie has set, place marshmallows on top and allow it to bake for an additional 5 minutes on 350°F. Watch it carefully so it doesn't burn!
Pro Tips
- Prebake the graham cracker crust for 12 minutes so the pie doesn't get soggy when you add the sweet potato filling.
- Adequately drain the boiled sweet potatoes so the pie filling doesn't end up too watery or runny.
- Don't use canned sweet potatoes or sweet potato puree for this sweet potato recipe with graham cracker crust. Fresh sweet potatoes taste better and have a better consistency.
- Prevent cracks in the pie by turning off the oven and leaving the oven door slightly ajar when the pie is done. A sudden change in temperature can cause the pie to crack so slowly adjusting the temperature prevents that.
- Use a potato masher, food processor, or even a fork to mash the sweet potatoes.
- Avoid using large sweet potatoes - the smaller ones are sweeter!
- Allow the pie to set. This is not a recipe you enjoy straight from the oven. It needs time to properly form in the fridge (about 3 hours).
Nutrition
Calories: 443kcal, Carbohydrates: 51g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 652mg, Potassium: 338mg, Fiber: 3g, Sugar: 16g, Vitamin A: 12877IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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