Meta Description: Indulge in the ultimate fall dessert: creamy sweet potato pie nestled in a buttery graham cracker crust! This recipe delivers the perfect balance of sweet and spicy, with easy-to-follow instructions for a show-stopping pie. Learn how to make this delicious treat today!
The Allure of Sweet Potato Pie with a Twist
Sweet potato pie is a classic Thanksgiving and fall dessert. Its warm spices and creamy texture make it a comforting treat. But what if we elevated this classic with a delightful twist? Enter the graham cracker crust. This simple change adds a delightful crunch and buttery flavor that perfectly complements the sweet potato filling. This recipe will guide you through creating this heavenly combination.
Ingredients You'll Need
This recipe is broken down into two parts: the crust and the filling.
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Sweet Potato Filling:
- 3 pounds sweet potatoes, peeled and cubed
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup milk or cream
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions: Crafting Your Sweet Potato Pie Masterpiece
Let's get started on creating this delicious pie!
1. Making the Graham Cracker Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar.
- Add the melted butter and mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Set aside to cool completely.
2. Preparing the Sweet Potato Filling:
- Boil or steam the cubed sweet potatoes until tender, about 15-20 minutes.
- Drain well and mash thoroughly.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, milk (or cream), melted butter, eggs, cinnamon, nutmeg, ginger, cloves, and salt.
- Beat with an electric mixer until smooth and creamy.
3. Assembling and Baking the Pie:
- Pour the sweet potato filling into the cooled graham cracker crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The filling should be set and slightly puffed.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerating for a few hours enhances the flavor.
Tips for Sweet Potato Pie Perfection
- Spice it up: Feel free to adjust the spices to your liking. A dash of allspice or a pinch of cayenne pepper can add a delightful kick.
- Sweetness level: Adjust the sugar to your preference. Taste the filling before pouring it into the crust.
- Make it ahead: The pie can be made a day or two in advance. Store it in the refrigerator.
- Garnish beautifully: Before serving, garnish with whipped cream, a sprinkle of cinnamon, or toasted pecans.
Serving Suggestions & FAQs
How long does sweet potato pie last? Stored properly in the refrigerator, your sweet potato pie should last for 3-4 days.
Can I freeze sweet potato pie? Yes, you can freeze baked sweet potato pie. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.
Conclusion: A Sweet Treat to Remember
This sweet potato pie on a graham cracker crust is a guaranteed crowd-pleaser. The combination of the creamy sweet potato filling and the crunchy, buttery crust is simply irresistible. Enjoy this delightful twist on a classic fall dessert! Let me know in the comments how yours turns out!