Sweet Potato Pie With Graham Cracker Crust

Sweet potato pie on its own is always a winner at any kitchen table, and this recipe is no exception. Instead of a traditional flaky pie crust, you get a firm crust with the perfect amount of bite to it. It delivers a fun variation when you are tired of the same old thing. Comfort food at its best: sweet potato pie is one of my favorite things to bake. This recipe will make all your favorite people gather around the table and enjoy a bite to eat together. Nothing is cozier than that, IMO. 🥰 But if you love homemade baked goods and the pie crust stresses you out, this graham cracker crust recipe is here to save the day. This super easy recipe comes together way faster than traditional pie crust and requires no expert-level baking skills. Plus, it tastes amazing.

Recipe Ingredients

How to Make Homemade Sweet Potato Pie with Graham Cracker Crust

Make the Graham Cracker Pie Crust

Preheat the oven to 350°F. If using whole graham crackers, blitz them in a food processor to make crumbs. Graham Cracker Crumb Crust – In a small mixing bowl, combine graham cracker crumbs, salt, and sugar thoroughly. Pour in melted butter and toss until the graham cracker crumbs are thoroughly moistened. They should feel grainy but not have any large clumps. (Photo 1) Pour the crumb mixture into a prepared pie pan coated with baking spray. Tilt and lightly shake the pie pan so the buttery graham cracker crumbs cover the bottom evenly. (Photo 2) Press the cracker crumbs onto the bottom and up the sides with your fingers or a cup with a flat bottom. Apply pressure as you go without packing the crumbs so tight they become hard while baking. (Photo 3) Bake the graham cracker crumb crust for 10 minutes. Remove it from the oven and let it cool.

Make the Sweet Potato Pie Filling

Bake – Poke the sweet potatoes with a fork and wrap them in foil. Bake at 400℉ (205℃) for 45-50 minutes until the potatoes are soft. You may need more cooking time depending on the size of your sweet potatoes. (Photo 4) Cool, remove the foil, and peel the sweet potatoes. Mash – Place the sweet potatoes in a large bowl. Using a potato matcher, match them until partly smooth. (Photo 5) Mix – Add all the other ingredients: sugars, eggs, milk, butter, cinnamon, nutmeg, allspice, salt, and vanilla extract. Mix using a hand mixer until thoroughly combined. (Photo 6) Assemble – Pour the sweet potato mixture into the baked pie crust, leaving ½-¾” between the filling and the top of the pie shell. Bake at 450℉ (230℃) for 10 minutes, lower the temperature to 350℉ (175℃), and bake for 35-40 minutes until set. (Photo 7) Cool – Once the pie is done, turn the oven off and crack the oven door open. You’ll notice that the top of the pie will puff up during baking but return to a flat as it cools. Cool the pie completely in the oven with the door open so it doesn’t crack. (Photo 8) Serve – Once fully cooled, cut into slices and serve with homemade whipped cream or your choice of vanilla or pecan praline ice cream!

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can easily prepare this sweet potato pie in advance because it stays fresh for 3-5 days in the refrigerator. You can also freeze it for 2-3 months if properly stored. Cool the pie completely, then cover it securely with 2-3 layers of plastic wrap. Thaw frozen sweet potato pie overnight in the refrigerator. Then, let it sit at room temperature for 30 minutes to an hour before diving in.

Serving and Storage Instructions

Slice and serve sweet potato pie with graham cracker crust after it has fully cooled and chilled. Store leftovers in the refrigerator, as the pie contains eggs and milk. They shouldn’t be left at room temperature for more than a couple of hours.

What Goes With Sweet Potato Pie with Graham Cracker Crust

This pie is the perfect follow-up to any Thanksgiving-esque meal. Serve it up to finish off a hearty meal of roast turkey crown, creamed corn, and green beans and potatoes. Make this sweet potato pie even more indulgent with homemade whipped cream, vanilla ice cream, and a drizzle of homemade caramel sauce (I like to go all out. 😜).