Sweet potato pie is a classic Southern dessert that brings warmth and comfort to any table. Its creamy, spiced filling pairs perfectly with a buttery graham cracker crust, adding a delightful crunch that takes this traditional favorite to the next level. We love how this twist on the classic recipe adds a subtle sweetness and texture that’s hard to resist.
This Sweet Potato Pie with Graham Cracker Crust recipe is simple to make and perfect for holidays or any cozy gathering. Whether you’re a seasoned baker or trying it for the first time, this pie promises rich flavors and a beautiful presentation. Let’s dive into a dessert that’s as delicious as it is memorable.
Ingredients
To create a perfectly balanced Sweet Potato Pie with Graham Cracker Crust, we use simple yet flavorful ingredients. Below you’ll find everything needed to craft the rich, creamy filling and the crumbly, buttery crust that makes this dessert memorable.
For the Graham Cracker Crust
We start with a crunchy base to complement the smooth filling. Here’s what we need:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon (optional, for a warm spice note)
For the Sweet Potato Filling
Our filling combines sweet potatoes with warm spices and rich dairy to create that classic Southern flavor:
| Ingredient | Measurement | Notes |
|---|---|---|
| 2 cups mashed sweet potatoes | About 2 medium sweet potatoes | Peeled, cooked, and mashed smooth |
| ¾ cup packed brown sugar | For deep caramel sweetness | |
| ½ cup heavy cream | Adds richness to the filling | |
| 2 large eggs | Room temperature for best texture | |
| ¼ cup unsalted butter, melted | Brings creaminess and moisture | |
| 1 teaspoon vanilla extract | Enhances flavor complexity | |
| 1 teaspoon ground cinnamon | Key warming spice for flavor | |
| ½ teaspoon ground nutmeg | Adds earthy aroma | |
| ¼ teaspoon salt | Balances sweetness |
Each ingredient is carefully chosen to achieve the perfect blend of creamy texture and spiced sweetness we expect from our sweet potato pie with a graham cracker crust.
Equipment Needed
To create our Sweet Potato Pie With Graham Cracker Crust, it is essential to have the right equipment on hand. Proper tools will ensure a smooth baking process and perfect results every time.
| Equipment | Purpose |
|---|---|
| 9-inch Pie Dish | Shape and bake the pie |
| Mixing Bowls (2) | One for crust ingredients, one for filling |
| Food Processor or Rolling Pin | Crush graham crackers for the crust |
| Measuring Cups and Spoons | Accurate measurement of ingredients |
| Electric Mixer or Whisk | Combine filling ingredients smoothly |
| Spatula | Scrape down mixing bowls and transfer filling |
| Potato Masher or Fork | Mash cooked sweet potatoes |
| Oven | Bake the pie |
| Cooling Rack | Allow pie to cool evenly |
Having these tools ready helps us focus on the delicious process instead of scrambling for items at the last minute. Each piece plays a vital role in creating the creamy texture of the sweet potato filling and the crispiness of the graham cracker crust.
Instructions
Follow these detailed steps to create the perfect Sweet Potato Pie with Graham Cracker Crust. Each phase ensures that our dessert turns out with rich flavor and excellent texture.
Preparing the Graham Cracker Crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ⅓ cup of sugar, and 6 tablespoons of melted unsalted butter.
- Stir the mixture until it resembles wet sand and holds together when pressed.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish, creating a firm crust base.
- Bake the crust for 8 minutes to set it. Remove from oven and let it cool slightly.
Making the Sweet Potato Filling
- Pierce 2 large sweet potatoes with a fork and bake them at 400°F (200°C) for 45-50 minutes until tender. Alternatively, we can boil them until soft.
- Let the sweet potatoes cool. Then peel and mash them with a potato masher or fork until smooth.
- In a large bowl, mix the mashed sweet potatoes with:
- ¾ cup brown sugar
- ½ cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Whisk the filling until fully combined and smooth, ensuring no lumps remain.
Assembling the Pie
- Pour the sweet potato filling carefully into the prepared graham cracker crust.
- Level the surface with a spatula for even baking.
- We may sprinkle a pinch of cinnamon on top for extra aroma and visual appeal.
Baking the Pie
- Place the assembled pie on the middle oven rack.
- Bake at 350°F (175°C) for 55 to 60 minutes.
- The pie is done when the edges are set but the center still has a slight jiggle.
- Avoid overbaking to maintain a creamy texture.
Cooling and Serving
- Remove the pie from the oven and place it on a cooling rack.
- Allow it to cool to room temperature for at least 2 hours to fully set.
- For best flavor, refrigerate for at least 4 hours or overnight before serving.
- Serve chilled or at room temperature, optionally garnished with whipped cream or toasted pecans.
| Step | Temperature | Time |
|---|---|---|
| Graham Cracker Crust | 350°F (175°C) | 8 minutes |
| Baking Sweet Potatoes | 400°F (200°C) | 45-50 minutes |
| Pie Baking | 350°F (175°C) | 55-60 minutes |
| Cooling (Room Temp) | — | 2 hours |
| Chilling in Refrigerator | — | 4 hours or overnight |
Make-Ahead Tips
Planning ahead makes enjoying our Sweet Potato Pie With Graham Cracker Crust even easier. Here are some effective make-ahead strategies to save time and enhance flavor.
Prepare the Graham Cracker Crust in Advance
- Mix the graham cracker crumbs, sugar, and melted butter as directed.
- Press the mixture firmly into the 9-inch pie dish.
- Bake the crust for 8 minutes, then allow it to cool completely.
- Wrap tightly with plastic wrap and refrigerate for up to 2 days before filling.
This step ensures a perfectly crisp crust and lets us focus on the filling preparation closer to serving.
Make the Sweet Potato Filling Ahead
- Bake and mash the sweet potatoes as outlined.
- Combine the mashed sweet potatoes with brown sugar, heavy cream, eggs, and spices until smooth.
- Transfer the filling to an airtight container.
- Refrigerate for up to 3 days before baking the pie.
Letting the filling sit overnight helps the flavors deepen and meld beautifully, resulting in a richer, more aromatic pie.
Assemble and Bake on Serving Day
When ready to bake:
- Preheat the oven to the specified temperature.
- Pour the filling into the pre-baked graham cracker crust.
- Bake until the filling sets with a slight jiggle in the center, approximately 50-60 minutes.
- Cool on a wire rack for at least 2 hours, then refrigerate to chill completely before serving.
Freezing Instructions for Extended Storage
| Component | Storage Method | Duration | Thawing Instructions |
|---|---|---|---|
| Baked Sweet Potato Pie | Wrap tightly in foil and plastic wrap | Up to 2 months | Thaw overnight in refrigerator |
| Unbaked Pie (assembled) | Wrap tightly and freeze raw pie | Up to 1 month | Thaw 24 hours in refrigerator before baking |
Freezing the pie intact preserves freshness. Always reheat gently in a low oven to retain creamy texture and crust crunch.
Important Notes
- Avoid freezing the graham cracker crust alone after baking, as it can become crumbly.
- Always store the filling and crust separately if making more than 3 days in advance.
- Chilling the pie well before slicing improves texture and flavor balance.
Pro Tip: For best results, prepare pie components one day ahead. This approach lets the spices infuse the filling and keeps the crust crisp and flawless.
By following these Make-Ahead Tips we ensure our Sweet Potato Pie With Graham Cracker Crust is ready for any occasion without compromising its rich, creamy texture and delightful crunch.
Storage Instructions
Proper storage is essential to preserve the rich, creamy texture and delightful crunch of our Sweet Potato Pie With Graham Cracker Crust. Follow these detailed steps to keep your pie fresh and flavorful.
Refrigeration
- Allow the pie to cool completely at room temperature for at least 2 hours after baking.
- Once cooled, cover the pie tightly with plastic wrap or aluminum foil to prevent it from absorbing other odors.
- Store the pie in the refrigerator for up to 4 days.
- When ready to serve, let the pie sit at room temperature for 20–30 minutes to enhance its flavors and texture.
Freezing
We can freeze both baked and unbaked sweet potato pies to enjoy later without sacrificing quality.
| Pie State | Storage Method | Storage Duration | Thawing Instructions |
|---|---|---|---|
| Baked Pie | Wrap tightly in plastic wrap, then foil | Up to 2 months | Thaw overnight in refrigerator, then bring to room temp before serving |
| Unbaked Pie | Wrap pie dish with plastic wrap and foil | Up to 3 months | Thaw overnight in refrigerator; bake immediately after thawing |
Tips for Best Results
- For best texture, avoid storing the pie at room temperature for more than 2 hours.
- When freezing, double-wrap the pie to prevent freezer burn and maintain the graham cracker crust’s crunch.
- Consider placing a piece of parchment paper between the pie surface and the wrapping to protect the filling.
- To refresh the crust’s crispness after thawing, briefly warm the pie in a 350°F (175°C) oven for 10 minutes before serving.
Conclusion
This sweet potato pie with graham cracker crust is a true crowd-pleaser that combines comforting flavors with a satisfying crunch. Whether you’re baking for a special occasion or simply craving a cozy treat, this recipe delivers consistent results with ease.
By prepping ahead and following the storage tips, you can enjoy this dessert without the stress of last-minute baking. It’s a versatile recipe that fits perfectly into any holiday or family gathering.
We’re confident that once you try it, this pie will become a staple in your dessert rotation, impressing everyone with its creamy texture and spiced sweetness every time.
Frequently Asked Questions
What makes sweet potato pie different from other pies?
Sweet potato pie features a creamy, spiced filling made from sweet potatoes, combined with a buttery graham cracker crust that adds a unique, crunchy texture, distinguishing it from traditional fruit pies.
Can beginners easily make this sweet potato pie recipe?
Yes, the recipe is simple and clearly outlined, making it approachable for both novice and experienced bakers alike.
What ingredients are essential for the graham cracker crust?
The crust requires graham cracker crumbs, sugar, and butter, which combine to create a sweet and crunchy foundation for the pie.
How should I prepare the sweet potato filling?
Bake or boil sweet potatoes, then mash them and mix with brown sugar, heavy cream, eggs, and spices for the creamy, flavorful filling.
What equipment do I need to bake this pie?
You’ll need a 9-inch pie dish, mixing bowls, a food processor or rolling pin, measuring tools, an electric mixer or whisk, a spatula, a potato masher or fork, an oven, and a cooling rack.
Can I make the pie components ahead of time?
Yes, you can prepare the crust up to two days in advance and the filling up to three days before baking, which helps improve flavor and saves time.
How do I store leftover sweet potato pie?
Store cooled pie covered in the refrigerator for up to four days. For longer storage, freeze wrapped pie and thaw before serving.
Is it okay to freeze the pie before or after baking?
Both baked and unbaked pies freeze well when properly wrapped. Thaw baked pies in the fridge and reheat slightly to refresh the crust.
Any tips for serving sweet potato pie?
Chill the pie for at least two hours before serving and garnish with whipped cream or toasted pecans for added flavor and texture.
How can I keep the graham cracker crust crunchy after baking?
To keep the crust crisp, avoid excessive moisture, and if storing in the fridge, reheat the pie briefly in the oven before serving to refresh the crunch.