Sweet Potato Pie in a Graham Cracker Crust

My sweet potato pie in a graham cracker crust is homemade perfection. I made it with a luscious texture and warm blend of flavors that will leave you craving more.

My Favorite Recipe for Sweet Potato Pie

I love a good sweet potato pie, but it occurred to me one day, I’ve never tried a sweet potato pie with a graham cracker crust. So, of course, I needed to try it, and boy, it did not disappoint.

My go-to sweet potato pie crust was always the typical store-bought or homemade pie. And while I love those, I’ve just always been obsessed with graham cracker crusts because of the texture and taste it gives the pie.

That now stands true with sweet potato pie too. There’s just something about using a graham cracker crust for a sweet potato pie that tastes so sweet and perfect together.

My daughter Leah got one bite with the sweet potato filling and crust and never turned back. It’s the recipe she always asks for when I’m making my Thanksgiving pies. She calls it the one with the “super good crust.”

And, if you love good holiday sweet potato recipes, try my recipes for sweet potato casserole with canned yams, sweet potato pie with condensed milk, sweet potato cream cheese pie, and sweet potato cornbread.

sweet Potato Pie Ingredients

• Sweet potatoes – I use fresh sweet potatoes in my recipe, but have also used canned yams in the past for ease.
• Sweetened condensed milk – An easy way to add sweetness, creaminess, and flavor all in one ingredient.
• Eggs – Acts as a binder to the pie filling.
• Vanilla, ground cinnamon, and nutmeg – These all work as the main flavors that come through in my pie. I say it’s the best of fall flavors!
• Graham cracker crumbs – The star of the crust! I love the taste that graham cracker crumbs bring to a crust, but gingersnaps or even Nilla wafers will work too.
• Sugar – To bring the sweetness into my recipe.
• Butter – I prefer to use unsalted butter in recipes so I can control how much salt is in it.
• Honey – Honey is used as a sweetener, but also to keep the crust glued together. For that reason, I don’t recommend substituting it for something like maple syrup.

How to Make Sweet Potato Pie in a Graham Cracker Crust

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F and lightly spray a 9” deep dish pie pan with nonstick baking spray. 

STEP TWO: In a large bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and honey until they’re well combined.

STEP THREE: Press the mixture into the pie dish, covering the bottom and sides in an even layer. 

STEP FOUR: Bake the graham cracker crust for 8 minutes, then set it aside to cool while preparing the filling.

STEP FIVE: Peel the sweet potatoes and cut them into 1” cubes. 

STEP SIX: Add the potato chunks to a pot, then add just enough water to cover them. Bring the pot to a boil over high heat and cook them until the potatoes are fork-tender, about 15 minutes. 

STEP SEVEN: Drain the cooked sweet potatoes well, then transfer them to a food processor and puree until it’s smooth. 

STEP EIGHT: Measure 2 cups of sweet potato puree and add it to a large bowl with the sweetened condensed milk, eggs, butter, vanilla, cinnamon, and nutmeg. Whisk it to combine. 

STEP NINE: Pour the sweet potato filling into the prepared graham cracker crust.

STEP TEN: Bake the pie for 35-40 minutes or until the filling is set and just barely jiggles when shaken. 

STEP ELEVEN: Allow the pie to cool fully to room temperature, then transfer it to the fridge to chill for at least 2 hours.

Tips for the Best Homemade Sweet Potato Pie

• I love to use a food processor or blender to get an extra smooth filling without any chunks.
• Pre-baking the crust before adding the filling prevents any sogginess. I didn’t pre-bake it once and won’t make that mistake again.
• Use a deep dish pie pan to get the best pie. I find the crust to filling ratio works best in the deeper dish in my recipe.
• Let the pie set and cool before slicing or storing. It thickens up as it cools, so I say patience is key!
• Don’t forget to top it off with a big dab of homemade whipped cream. It tastes so much better than the store-bought kind.

Sweet Potato pie Filling Variations and Substitutions

• When I’m in a pinch for time, I use 2 cups of drained canned yams in my recipe.
• A regular pie pan will also work, but it will lose about 1 1/4 cups of extra filling compared to the normal recipe. It still tastes great though!
• I’ve even used a store-bought graham cracker crust for my recipe. It actually fills two of the crusts because of how much smaller and shallow those pie pans are.
• Switch out graham crackers for gingersnaps for a change in flavors. I did this once, and it was phenomenal!

Sweet Potato Pie in a Graham Cracker Crust FAQs

How to store sweet potato pie

I store leftovers in an airtight container in the fridge for up to 4 days. It needs to stay refrigerated when stored, unless freezing for later.

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