Get ready to fall in love with homemade sweet potato pie in a graham cracker crust! A luscious texture and warm blend of flavors that will leave you craving more.
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If you’re looking for a make-ahead dessert to elevate your holiday spread, irresistible sweet potato pie in a graham cracker crust is a guaranteed crowd-pleaser! The luscious filling and buttery graham cracker crust is the epitome of comfort and flavor.
Cinnamon and nutmeg add warm spice to every velvety bite, making it an ideal treat for holidays or any special occasion. The graham cracker crust adds that perfect base layer to balance the creamy filling you get from making sweet potato pie with condensed milk.
And while you want to plan ahead to give the pie plenty of time to chill and set, you may be surprised how easy this pie is to make. In a few simple steps, you’ll have the kind of holiday dessert your family will beg you to make year after year!
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 your 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 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 you prepare 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 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 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 to combine.
STEP NINE: Pour the sweet potato filling into the prepared graham cracker crust.
STEP TEN: Bake 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.
What to Serve with Sweet Potato Pie With Graham Cracker Crust
- Homemade Whipped Cream
- Air Fryer Roast Beef
- Air Fryer Cornish Hen
- Fall Fruit Salad
- Instant Pot Mac and Cheese
- Sausage Balls Without Bisquick
How Long to Cook Graham Cracker Crust And Sweet Potato Pie
Wondering how you’ll know when your sweet potato pie is ready to grace your table? The trick is the combination of baking and chilling to help the pie set.
After about 35-40 minutes of baking, the filling should be mostly set with just a slight jiggle. This ensures that each slice will have the perfect, creamy consistency that makes sweet potato pie a beloved classic.
From here, allow the pie to cool fully at room temperature before refrigerating it for a few hours to set it completely. Patience is key, and your taste buds will be richly rewarded!
More Delicious Sweet Potato Recipes
- Crockpot Sweet Potato Casserole
- Sweet Potato Pie With Cream Cheese
- Sweet Potato Dessert Fries
- Easy Sweet Potato Casserole
Tips for Making the Best Sweet Potato Pie With Graham Cracker Crust
- For an extra smooth filling, ensure your sweet potatoes are well-cooked and pureed to perfection in a food processor.
- Want to save time? Swap the raw sweet potatoes for 2 cups of pre-mashed sweet potato or drained canned yams.
- You can replace the deep-dish pie pan with a regular pie pan, but remember you’ll have about 1 ¼ cups of extra filling.
- To prevent any sogginess, pre-bake the graham cracker crust before adding the filling.
- Allow your sweet potato pie to cool and set properly. This patience will pay off in every delicious bite.
- Want to make your crust from scratch? Just pulse graham crackers in the food processor until they have a sand-like consistency.
- You can also make a gingersnap crust by following the same instructions!
More Pie Recipes You’ll Love:
- 3-Ingredient No-Bake Cheesecake
- Apple Crumble Cheesecake
- Apple Pie with Graham Cracker Crust
- Cinnamon Roll Apple Pie
- Pecan Pie Without Corn Syrup
- Banana Pudding with Condensed Milk
- Pecan Upside Down Cake
- Pumpkin Pie Without Evaporated Milk
Fluffy air fryer Oreos made with just two ingredients!
Get the recipe here!
Air fryer pumpkin pie twists made with crescent roll dough and pumpkin puree!
Get the recipe here!
Sweet Potato Pie in a Graham Cracker Crust
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 10-12 graham crackers
- ¼ cup granulated sugar
- ½ cup 1 stick unsalted butter, melted
- 2 tablespoons honey
For the Sweet Potato Filling
- 3 medium sweet potatoes or 2 cups of mashed sweet potato
- 1 14-ounce can sweetened condensed milk
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- For the Graham Cracker Crust
- Preheat your oven to 350°F (175°C) and lightly spray a 9” deep dish pie pan with nonstick baking spray. If you don’t use a deep-dish pie pan, you’ll have about 1 ¼ cups of extra filling.
- In a large bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and honey until well combined.
- Press the mixture into the pie dish, making sure to cover the bottom and sides in an even layer.
- Bake the graham cracker crust for 8 minutes and then set it aside while you prepare the filling.
- For the Sweet Potato Filling
- Peel the sweet potatoes and cut them into 1” cubes. Add the potato chunks to a pot and then add just enough water to cover them. Bring the pot to a boil over high heat and cook until the potatoes are fork tender– about 15 minutes.
- Drain the cooked sweet potatoes well and then puree them in a food processor until smooth.
- Measure out 2 cups of sweet potato puree and add it to a large bowl with the remaining ingredients (sweetened condensed milk, eggs, butter, vanilla, cinnamon, and nutmeg). Whisk to combine.
- Pour the sweet potato filling into the prepared graham cracker crust and bake for 35-40 minutes or until the filling is set and just barely jiggles when shaken.
- Allow the pie to cool fully to room temperature and then transfer it to the fridge to chill for at least 2 hours, or until set. Enjoy.
LOL, yes! And here I thought I had an original idea and came looking for a recipe on making a graham cracker crust. Little did I think that maybe many others had the same idea. Looking to make this for Thanksgiving. Thanks Samantha, you are a sweetheart.
It’s just a delicious idea, right?! Enjoy, Ashley!
oops, forgot to come back and say that this was a bit hit last Thanksgiving. Just my spouse and myself, but somehow this pie vanished within a few days. Thank you for the recipe!
Thank you for taking the time to come back, Ashley. I am so glad you and your spouse loved it!