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Sweet potato pie in a graham cracker crust with one slice taken out and another slice in the pie pan.

Sweet Potato Pie in a Graham Cracker Crust

Samantha Erb
My sweet potato pie in a graham cracker crust is filled with sweet and filling flavors. It's fall in pie format and the crust makes it all!
5 from 2 votes
Print Recipe Pin Recipe Rate ★
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes
Course Desserts
Cuisine American
Servings 8 Servings
Calories 325 kcal

Equipment

  • deep dish pie pan

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs about 10-12 graham crackers
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted 1 stick
  • 2 tablespoons honey

For the Sweet Potato Filling

  • 3 medium sweet potatoes or 2 cups of mashed sweet potato
  • 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 crack crust

  • Preheat the oven to 350°F (175°C) and lightly spray a 9” deep dish pie pan with nonstick baking spray.
  • 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 preparing 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 graham cracker crust and bake it 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.

Notes

  • 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.
  • Use a deep dish pie pan to get the best crust-to-filling ratio.
  • Let the pie set and cool before slicing or storing.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1Calories: 325kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 168mgPotassium: 338mgFiber: 3gSugar: 18gVitamin A: 12526IUVitamin C: 2mgCalcium: 52mgIron: 1mg

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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