Make Southern Sweet Potato Pie with Graham Cracker crust with less than 10 ingredients using this easy recipe. You can use a homemade or store-bought crust. Add this to your dessert tables any day or on a special occasion like Thanksgiving.
Why Make This?
- Southern classic with a fun twist: this homemade sweet potato pie recipe has all the richness of a traditional black folks’ sweet potato pie. But, it has the extra flavor of a sweet graham cracker crust.
- Simple and delicious: Making this sweet potato pie with graham cracker crust is simple, but the results will impress your family and friends. You’ll need less than 10 simple ingredients (including warm spices like nutmeg) to whip up this classic sweet potato pie for the holiday season.
- Can use store-bought or homemade pie crust: If you lack the time or confidence to make your own pie crust from scratch, the store-bought option is equally as good.
Making the best sweet potato pie is quite easy. Be sure to get the full ingredient amounts and step-by-step instructions from the recipe card at the bottom of the post.
- Graham cracker crust: I use a store-bought graham cracker crust from the grocery store to save time, but you could also use homemade crust with graham crackers
- Sweet potatoes: I’m using a little less than a pound of fresh sweet potatoes for 1 pie. This works out to about 2 sweet potatoes.
- Butter: I use salted melted butter. You can also use unsalted butter, but be sure to add a dash of salt to the pie mixture to enhance the flavors.
- Brown sugar
- Evaporated milk
- Eggs: I use large eggs
- Ground Cinnamon
- Vanilla extract
How To Make Sweet Potato Pie With Graham Cracker Crust
- Prepare the potatoes: Add the sweet potatoes to the steamer insert of an instant pot or other pressure cooker, and pour one cup of water into the bottom. Cook the sweet potatoes under high pressure for 12 minutes. Use a quick pressure release to stop the cooking process.
- Make the pie filling: preheat the oven to 350 degrees. Peel the sweet potatoes and add them to a food processor, blender, hand mixer, or other electric mixer with the melted butter and remaining ingredients. Mix until incorporated.
- Pour the sweet potato mixture into the crust.
- Bake uncovered at an oven temperature of 350 degrees for a cooking time of 50-60 minutes (or until you can poke a toothpick into the center and it comes out clean). Allow to cool completely before cutting.
Recipe Tips & FAQs
- Use store-bought or homemade graham cracker crust
- You can use a potato masher if you wish, but I’m using a food processor.
- Allow the pie to cool on a wire rack (a wire rack allows free air circulation and cools the pie faster than a countertop).
- Use fresh potatoes instead of canned or sweet potato puree for more sweet potato flavor.
- Allow the filling ingredients to come to room temperature before baking.
- Top with things like whipped cream or ice cream
Leftovers & Storage
Store your leftover sweet potato pie in an airtight container in the refrigerator. I keep mine out for up to 3 days.
You can also store individual slices in the freezer for up to 6 months. Simply, take out the servings the night before and let them thaw out in the refrigerator.
You can use a pre-baked or chilled crust, depending on your preference and whether you’re making a baked or a no-bake pie. In this recipe, I am not baking the crust beforehand since this pie generally takes some time to cook.
This sweet potato pie with graham cracker crust recipe uses a type of boiled sweet potatoes. I boil them quickly by using an Instant Pot pressure cooker. But, you can also bake them using the directions from our Black folks’ sweet potato pie recipe.
Some reasons why your sweet potato pie isn’t firm are: you used too much liquid in the sweet potato pie filling or you underbaked it in the oven, so it didn’t set properly. Generally, you can simply keep cooking your pie until it sets. If your crust is becoming too toasty, you can cover it with some strips of foil.
Use aluminum foil to cover the crust edges while baking. You can also rotate the crust halfway through to ensure it browns evenly without burning, making a golden brown color.
Soaking sweet potatoes before baking isn’t a must, but it helps reduce the starchiness to make a light and fluffy pie.
More Southern Sweet Potato Recipes
If you love sweet potatoes, you don’t have to stop with a southern sweet potato pie recipe to have the perfect dessert. You could also make delicious recipes like:
- Sweet Potato Casserole with Marshmallow Topping
- Spiced Sweet Potato Biscuits
- Sweet Potato Cornbread
- Slow Cooker Sweet Potatoes
- Southern Candied Sweet Potatoes
Sweet Potato Pie with Graham Cracker Crust
- 9 inch graham cracker crust
- .75 lb sweet potatoes about 2 large sweet potatoes, or 2 cups of the softened sweet potatoes
- ¼ cup salted butter melted
- ½ cup brown sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp vanilla extract
Prepare the Sweet Potatoes
- Add the sweet potatoes to the steamer insert of an instant pot.
- Pour one cup of water into the bottom.
- Cook the sweet potatoes on high pressure for 12 minutes. Use quick pressure release to stop the cooking process.
Make the Sweet Potato Pie Filling
- While the sweet potatoes cook, preheat the oven to 350 degrees
- Peel the sweet potatoes and add the peeled sweet potatoes to a food processor or blender with the remaining ingredients.
- Mix until incorporated.
- Pour the sweet potato pie filling into the crust.
Bake the Pie
- Bake uncovered at 350 degrees for 50-60 minutes, or until you can poke a toothpick into the center and it comes out clean.
- Allow to cool completely before cutting.