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Sweet Potato Pie in a Graham Cracker Crust

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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An overhead view of sweet potato pie topped with whipped cream.

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!

The ingredients needed to prepare the filling for a sweet potato pie.

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.

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Ingredients needed to prepare a sweet potato pie.

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

Combining the ingredients for a graham cracker pie crust in a mixing bowl.

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

A graham cracker pie crust in a pie dish.

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.

Sweet potatoes cut into cubes and placed into a stockpot.

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. 

Cooked sweet potatoes in a food processor.

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

Sweet Potato Puree in a mixing bowl combined with remaining ingredients.

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.

Baked Sweet Potato Pie in a baking dish.

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.

Baked sweet potato pie with slices removed.

What to Serve with Sweet Potato Pie With Graham Cracker Crust

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!

A side view of a slice of sweet potato pie topped with whipped cream. Additional slices in the background.

More Delicious Sweet Potato Recipes

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!
A slice of sweet potato pie topped with whipped cream. One bite removed with a fork resting on the saucer.

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Yield: 8 Servings

Sweet Potato Pie in a Graham Cracker Crust

An overhead view of sweet potato pie topped with whipped cream.

This sweet potato pie is a rich and decadent dessert that is perfect for Thanksgiving! A buttery graham cracker crust is filled with a fresh sweet potato filling with a hint of cinnamon and nutmeg. Garnish with a dollop of fresh whipped cream and enjoy! 

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes

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

  1. 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. 
  2. In a large bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and honey until well combined.
  3. Press the mixture into the pie dish, making sure to cover the bottom and sides in an even layer. 
  4. Bake the graham cracker crust for 8 minutes and then set it aside while you prepare the filling.

For the Sweet Potato Filling

  1. 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. 
  2. Drain the cooked sweet potatoes well and then puree them in a food processor until smooth.
  3. 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. 
  4. 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. 
  5. 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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 118mgCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 4g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

2 thoughts on “Sweet Potato Pie in a Graham Cracker Crust”

  1. 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.

    Reply

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