Sweet Potato Pie with Graham Cracker Crust
This Sweet Potato Pie is officially my favorite dessert for Thanksgiving! The creamy sweet potato filling combined with the graham cracker crust spiced with cinnamon and ginger is wonderful. As the pie bakes in the oven, the edges of the graham cracker crust caramelize, creating a mouthwatering contrast between the creamy filling and the crunchy edges.
Servings: 10 servings
Calories: 324kcal
Equipment
- 9-inch pie plate
Ingredients
Graham Cracker Crust
- 15 (229 grams) graham crackers
- 3 tablespoons (38 grams) packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter melted
Sweet Potato Filling
- 1-1/2 pounds (681 grams) sweet potatoes
- 1/2 cup (100 grams) dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 4 tablespoons (57 grams) unsalted butter, melted
- 2 large (100 grams) eggs
- 1/2 cup (120 ml) evaporated milk
- 1 teaspoon vanilla bean paste or pure vanilla extract
Instructions
Make the Graham Cracker Crust
- Preheat the oven to 350°F (180°C). Melt the butter. Start it on high heat, and as soon as it starts to melt reduce the heat to low. When almost all the butter is melted turn off the heat and prepare the graham crackers.
- Make the graham cracker crumbs using either a mini food processor or breaking them up in a freezer bag. For the food processor break the crackers into smaller pieces, please them in the food processor and process until they crackers are fine crumbs. For the mini processor you’ll need to do this in 2-3 batches.
- For the freezer bag place the graham crackers in a sturdy freezer bag, removing as much air as possible before sealing it tightly. Use a rolling pin to crush the crackers. Apply even pressure, rolling back and forth over the bag until the crackers are finely ground.
- No matter which method you use make sure there are no large chunks left and the graham crackers are evenly ground.
- Stir together the graham cracker crumbs, the brown sugar, cinnamon, ginger, and salt. Use your fingers to break up an brown sugar clumps. Add the warm melted butter and use a fork to toss the ingredients together until all the graham crackers are coated with butter.
- Pour the graham crackers in the to pie dish. Use your fingers to press the graham crackers until they completely cover the bottom then press them up the sides maintaining even thickness around the sides of the pie dish.
- For or a cleaner edge, use your fingers to gently press and shape the crumbs along the top edge of the graham cracker crust.
- Bake the crust for 12-14 minutes until the top edge of the crust turns a light brown. Remove the crust from the oven.
Make the Sweet Potato Filling
- Increase the oven temperature to 425°F (220°C).
- Line a baking sheet with aluminum foil or parchment paper. Wash the sweet potatoes. Pierce each sweet potato about 4-5 times. Bake them for about 45 minutes until you can easily slide a paring knife into and through the potatoes. Be careful not to overbake the sweet potatoes. The longer the more moisture they lose.
- While the potatoes are baking, place the brown sugar, granulated sugar, and spices into a small bowl. Crack the eggs into a small bowl and measure the evaporated milk into a measuring cup.
- Remove the sweet potatoes from the oven and cut them in half.
- Reduce the oven temperature to 350°F (180°C).
- Let the potatoes cool for about 5 minutes so they’re easier to handle. While the sweet potatoes are cooling, melt the butter. Spoon the sweet potatoes out of the skins. You should have about 425 grams of sweet potato if you started with 1-1/2 pounds of unpeeled sweet potatoes. Use a stand mixer or food processor to make the sweet potato filling.
- Food Processor Method
- Place the warm sweet potatoes, brown sugar, granulated sugar, spices, and warm butter in the food processor. Process the ingredients until smooth and well combined, about 30 seconds.
- Scrape the filling into a bowl and whisk in by hand the eggs. Then whisk in the evaporated milk and the vanilla bean paste.
- Stand Mixer Method
- Place the warm sweet potatoes, brown sugar, granulated sugar, spices, and warm butter in the bowl of stand mixer. With the paddle attachment mix the ingredients on medium speed until the ingredient are well combined and the filling is somewhat smooth. It won’t be a smooth as the food processor method, but it will still be creamy. Whisk in the eggs, then the evaporated milk and vanilla bean paste by hand.
Baking the Pie (For Both Methods)
- Pour the filling into the prepared graham cracker crust. Bake the pie for about 40-45 minutes. The pie is ready when the filling has puffed up slightly around the edges, the center is still a little jiggly, and a paring knife inserted near the edge (not the center) comes out clean.
- Remove the pie from the oven and place it on a wire cooling rack.
- Let the pie cool to room temperature, about 3-4 hours, to allow the pie to finish setting up. Cooling the pie also enhances the flavors and a cooled pie has a smoother creamier texture.
Storing the Pie
- If serving the pie the next day, cool it to room temperature, cover it loosely with foil or plastic wrap refrigerate until ready to serve. The pie tastes great directly from the refrigerator, but if you want it closer to room temperature, take it out about 1 hour before serving.
- Since this is a custard pie it needs to refrigerated. Cover leftovers with foil and plastic wrap and store in the refrigerator for up to 4 days.
Notes
Troubleshooting Your Pie. If your pie doesn't quite come out right here are some things to be aware of.
- Not Baking the Sweet Potatoes. If you're short on oven space you may be tempted to boil the potatoes, but that introduces water into the potatoes. Baking the sweet potatoes concentrates their flavor and natural sweetness. Yes, they take an hour to bake, but that is hands-off time.
- Using Too Many Spices. I love pumpkin pie spice, but the reason that concentration of spices works with pumpkin puree is because pumpkin squash doesn't have a lot of flavor. Too many spices will mask the flavor of the sweet potato.
- Underbaking or Overbaking the Pie. If you overbake the pie it becomes too dense and loses that beautiful creamy texture. If you underbake the pie will be running and it won't set up to slice. If you make a mistake it's better to overbake by a little, then to underbake by a lot.
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 199mg | Potassium: 185mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4618IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg