Sweet Potato Pie in a Graham Cracker Crust

5 from 2 votes

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!

Prep Time15

Cook Time1 5

Chill Time2

Total Time3 20

Course: Desserts

Cuisine: American

Servings: Servings

Calories: 325kcal

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.

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.

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.