Sweet Potato Pie with Graham Cracker Crust

Sweet Potato Pie

 

sweet potato pie
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Sweet Potato Pie with Graham Cracker Crust

This Sweet Potato Pie with Graham Cracker Crust recipe is easy to make and so delicious. It's a great holiday pie for Thanksgiving, Christmas, or any fall or winter gathering! When the holiday season approaches, that means it's also time for some delicious pie!

This easy recipe has a crunchy graham cracker crust and thick sweet potato pie filling. It's perfect with a dollop of whipped cream or scoop of vanilla ice cream. This homemade sweet potato pie recipe is a keeper! We hope you'll love it and make it again and again.

Course Dessert

Ingredients

For the Crust

  • 15 sheets Graham crackers
  • 1/2 cup Butter unsalted
  • 1/4 cup Light brown sugar packed
  • 1 tsp Cinnamon
  • 1/4 tsp Salt Kosher

For the Pie

  • 2 cans Farmer's Market Sweet Potato Pie Mix
  • 12 oz Evaporated milk
  • 2 Large eggs lightly beaten
  • 1 tsp Vanilla
  • 1/2 tsp Cinnamon

Instructions

Make the Crust

  1. Preheat the oven to 375°F. Lightly grease the inside of a 9-inch springform pan. Optional: I also like to place parchment paper on the bottom and the sides for added ease in removing the pie from the pan and keeping the crust intact. Set the pan aside.

  2. In a large food processor, process the graham cracker sheets until they turn into fine crumbles.

  3. Add the melted butter, brown sugar, cinnamon, and salt, and process until well combined.

  4. Press the graham cracker mixture into the prepared springform pan so that the bottom layer is even. You can press some of the mixture to go slightly up the sides around the edge if you like.

  5. Bake at 375°F for 7-10 minutes, until the crust is golden brown.

Make the sweet potato pie filling

  1. In a large bowl whisk together the sweet potato pie mix from two cans, the evaporated milk, eggs, vanilla, and cinnamon.

  2. Pour the filling into the pre-baked graham cracker crust.

  3. Bake at 400°F for 15 minutes. Then lower the heat to 375°F and continue baking for 35 to 45 minutes. The middle might have a slight jiggle but it should not be too jiggly.

  4. Cool completely, then refrigerate for at least 30 minutes before serving.

  5. To make it easy to take out portions at a time, you can freeze individual slices. Wrap in plastic wrap then place in a freezer bag or freezer-safe airtight container in the freezer for up to two months.