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This easy Sweet Potato Pie features a creamy maple filling in a Keebler graham cracker crust. Made with sweetened condensed milk for a quick holiday dessert.
Sweet Potato Pie with Condensed Milk and Graham Cracker Crust
Sometimes I want to make a homemade Thanksgiving pie without spending extra time making pastry crust. That is why I started using a store-bought graham cracker crust for this Sweet Potato Pie. I add a layer of dark brown sugar to the bottom, which caramelizes as the pie bakes and creates a slightly crispy layer that makes the shortcut crust taste extra special.
One of my favorite time-saving tricks for this recipe is microwaving the sweet potatoes. It cuts down on prep time, frees up stovetop space when Thanksgiving cooking is in full swing, and gives me the sweet potato flavor I want without boiling a pot of potatoes.
I think the extra egg yolks make this pie super creamy without tasting eggy. They give the maple sweet potato filling a richer flavor and creamier texture without tasting eggy. Paired with the caramelized brown sugar and graham cracker crust, the filling makes this pie one I enjoy serving throughout fall and winter.
Top Recipe Tips
- Microwave or oven-bake the sweet potatoes. Never boil sweet potatoes in a pot of water for pie filling. Boiling waterlogs the sliced sweet potatoes, dilutes natural sugars, and leaves the custard runny. Puncturing the skins and microwaving or oven-baking them keeps the potato puree dense and sweet.
- Beat the Warm Puree for One Full Minute. Beat the warm sweet potato flesh and softened butter with an electric hand mixer for a full 60 seconds. This step breaks apart stringy vegetable fibers, creating an ultra-smooth puree that blends evenly into the liquid custard.
- Always Bake on a Rimmed Sheet. Place the foil pie pan on a heavy metal baking sheet before pouring in the filling. The baking sheet stabilizes the crust, protects the thin foil pan during transport, and catches accidental spills.
- Look for the Center Wobble. Pull the pie from the oven when the outer edges puff and appear set, but the center two-inch circle still trembles slightly when nudged. Residual heat continues cooking the center as the pie rests on the counter.
- Cool Completely Before Slicing. Allow the pie to cool undisturbed on a wire rack for the full 2 hours and 30 minutes. Slicing warm custard results in uneven, runny slices.
Ingredients
- Graham Cracker Crust: I use a 10-inch Keebler Ready Crust Extra Serving graham cracker crust to save time. Its sweet, buttery flavor pairs perfectly with the filling. Be sure to use the extra-serving size so there is enough room for the filling.
- Dark Brown Sugar: Sprinkling brown sugar over the bottom of the crust creates a slightly crispy, caramelized layer as the pie bakes. I prefer dark brown sugar for its deeper molasses flavor, but light brown sugar works too.
- Sweet Potatoes: You will need about 2 pounds of sweet potatoes to get 2 cups of cooked flesh. I prefer orange-fleshed sweet potatoes for their sweetness and smooth texture. Measure the flesh after cooking for the best results.
- Unsalted Butter: Softened butter adds richness and helps the sweet potatoes blend smoothly. Salted butter works too, but reduce the added salt slightly.
- Eggs and Egg Yolks: Three whole eggs help the filling set, and two extra yolks add richness and creaminess without an eggy taste. Room-temperature eggs blend more easily.
- Sweetened Condensed Milk: One 14-ounce can adds sweetness and creates a creamy filling. Use sweetened condensed milk rather than evaporated milk, which isn’t a direct substitute.
- Pure Maple Syrup: Maple syrup adds warm, sweet flavor which complements the sweet potatoes and brown sugar. Use pure maple syrup, not pancake syrup, for the best flavor.
- Freshly Grated Nutmeg: Nutmeg adds a little flavor without overpowering the maple flavor. Ground nutmeg works if you do not have whole nutmeg.
- Vanilla Extract: Pure vanilla extract rounds out the sweetness and complements the graham cracker crust.
- Maple Extract: A little maple extract brings out the maple flavor, which can become subtle during baking. You can omit it, but the maple flavor will be less noticeable.
- Table Salt: A small amount balances the filling’s sweetness.
- Whipped Cream and Cinnamon: Freshly whipped cream plus a sprinkle of cinnamon make a delicious optional topping. Add them just before serving.
How To Make Sweet Potato Pie
This pie comes together by microwaving the sweet potatoes, blending them with a maple custard, and baking everything over a layer of dark brown sugar in a ready-made graham cracker crust. Let the pie cool completely so the filling can set before slicing.
- Prep the Crust: Heat the oven to 350 degrees Fahrenheit. Place the Keebler Extra Serving crust on a rimmed baking sheet. Place the dark brown sugar evenly over the bottom crust.
- Microwave the Sweet Potatoes: Pierce the sweet potatoes several times with a fork and place on paper towels in the microwave. Cook on high for 5 minutes, flip, and cook for another 4 to 6 minutes until soft. Cool for 10 to 15 minutes, then halve and scoop out the flesh. Measure 2 cups into a medium bowl.
- Puree the Potatoes: Add the softened butter. Beat with an electric hand mixer on medium speed for 1 minute, until smooth and free of potato fibers.
- Whisk the Custard: In a separate bowl, whisk together the eggs, egg yolks, sweetened condensed milk, maple syrup, freshly grated nutmeg, vanilla extract, maple extract, and table salt.
- Combine and Fill: Pour the egg mixture into the sweet potato puree. Beat with the hand mixer on low speed for 30 seconds, until incorporated.
- Add the Filling to the Pie Crust: Pour the custard over the brown sugar layer inside the graham cracker crust.
- Bake the Pie: Bake at 350 degrees Fahrenheit for 45 to 50 minutes. The edges will appear set and firm, but the center will wobble slightly when you carefully move the pan.
- Cool and Serve: Transfer the pie to a wire rack. Cool completely at room temperature for 2 hours and 30 minutes. Slice into wedges and top each piece with freshly whipped cream and ground cinnamon.
Recipe FAQs
Yes. You can roast the sweet potatoes at 400 degrees Fahrenheit until they are soft throughout, usually about 45 to 60 minutes depending on their size. Let them cool enough to handle, then scoop out and measure 2 cups of flesh.
Microwaving is my preferred method for this recipe since it saves time and keeps the oven available for other dishes.
No. The Keebler Ready Crust used in this recipe is ready to fill. The crust bakes with the sweet potato filling, and the dark brown sugar layer caramelizes during that time.
You can try using 2 cups of drained, unsweetened canned sweet potatoes, but the flavor and water content may differ from freshly cooked sweet potatoes. Avoid sweet potatoes packed in heavy syrup, which would make the filling sweeter than intended.
The two extra yolks add richness and help give the filling a creamy custard consistency. They work with the whole eggs to help the pie set without making it taste overly eggy.
Yes. Bake the pie, let it cool, and store it covered in the refrigerator. Add the whipped cream just before serving. Making it ahead gives the filling plenty of time to set and frees up oven space on Thanksgiving Day.
Cracks can develop when a custard pie bakes too long or cools too quickly. Check the pie near the beginning of the recommended baking window and remove it when the center still has a slight wobble.
Yes. The pie will still have some maple flavor from the pure maple syrup, but the flavor will be more subtle. I like using both ingredients so the maple comes through alongside the sweet potatoes and brown sugar.
What to Serve with Sweet Potato Pie
- This pie fits right into a Thanksgiving dessert spread, especially when you want something a little different from pumpkin pie.
- Freshly whipped cream is my favorite simple topping. A light dusting of cinnamon makes it feel festive without covering up the maple and sweet potato flavors.
- For a larger holiday dessert table, serve it alongside chocolate pecan pie, apple pie, or pumpkin chocolate cheesecake bars. The maple filling and graham cracker crust give it a different flavor from traditional fruit pies.
- Leftover slices are delicious straight from the refrigerator with a cup of cinnamon hot chocolate. The filling firms up as it chills, making it easy to cut a slice whenever you want a little dessert.
Did you make this sweet potato pie? Leave a five-star rating and a review in the recipe card below.
Sweet Potato Pie with Graham Cracker Crust
Equipment
- Kitchen Equipment:
- Microwave
- Paper towels
- Rimmed baking sheet
- Electric hand mixer
- Medium mixing bowl
- large mixing bowl
- whisk
- measuring cups and spoons
- wire cooling rack
Ingredients
Crust and Base:
- 1 Keebler Ready Crust Graham Cracker Pie Crust, Extra Serving (10 inch, 9 ounces)
- ¼ cup packed dark brown sugar
Sweet Potato Filling:
- 2 pounds sweet potatoes, about 5 small or 3 medium sweet potatoes
- 2 Tablespoons unsalted butter, softened
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 14- ounce can sweetened condensed milk
- 3 Tablespoons pure maple syrup
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon pure vanilla extract
- ½ teaspoon maple extract
- ¼ teaspoon table salt
Optional Topping:
- 1 cup cold heavy whipping cream, whipped to soft peaks
- Ground cinnamon for dusting
Instructions
- Heat the oven to 350 degrees Fahrenheit. Set the Keebler Extra Serving crust on a rimmed baking sheet. Scatter the dark brown sugar across the bottom crust into an even layer.1 Keebler Ready Crust Graham Cracker Pie Crust, ¼ cup packed dark brown sugar
- Pierce each sweet potato several times with a fork. Lay the sweet potatoes on paper towels inside the microwave. Cook on full power for 5 minutes. Turn the potatoes over and microwave for another 4 to 6 minutes until soft throughout. Set the potatoes aside for 10 to 15 minutes until cool enough to touch.2 pounds sweet potatoes
- Slice the sweet potatoes in half lengthwise. Scoop the flesh with a spoon, leaving the skins behind. Measure 2 cups of the warm sweet potato flesh into a medium mixing bowl. Add the softened butter. Beat with an electric hand mixer on medium speed for 1 minute, until completely smooth and free of potato fibers.2 Tablespoons unsalted butter
- In a separate bowl, whisk together the eggs, egg yolks, sweetened condensed milk, maple syrup, freshly grated nutmeg, vanilla extract, maple extract, and table salt.3 large eggs, 2 large egg yolks, 14- ounce can sweetened condensed milk, 3 Tablespoons pure maple syrup, ½ teaspoon freshly grated nutmeg, ½ teaspoon pure vanilla extract, ½ teaspoon maple extract, ¼ teaspoon table salt
- Pour the egg mixture into the pureed sweet potatoes. Beat with the hand mixer on low speed for 30 seconds, until fully incorporated.
- Pour the custard over the brown sugar layer inside the graham cracker crust.
- Bake at 350 degrees Fahrenheit for 45 to 50 minutes. The edges will look firm. The center will still wobble slightly when you gently wiggle the pie.
- Transfer the pie to a wire rack. Cool completely at room temperature for 2 hours and 30 minutes. Slice and top each piece with freshly whipped cream and a light dusting of ground cinnamon.1 cup cold heavy whipping cream, Ground cinnamon for dusting
Notes
- Make Ahead: This pie is a great option to make the day before Thanksgiving. Bake as directed, cool completely, and refrigerate covered overnight. Keep the whipped cream separate and add it just before serving.
- Refrigerator: Store leftover sweet potato pie covered in the refrigerator for up to 4 days. Keep it chilled rather than leaving it on the counter for extended periods since the filling contains eggs and dairy.
- Freezer: For longer storage, freeze the completely cooled pie without whipped cream. Wrap it carefully in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months for best quality. The graham cracker crust may soften slightly after thawing.
- Thawing: Transfer the frozen pie to the refrigerator and let it thaw overnight. Keep it covered during thawing to help protect it from drying out.
- Reheating: I recommend serving this pie chilled or at a cool room temperature. If you prefer a slightly warm slice, heat it briefly in the microwave at reduced power. Avoid overheating, which can affect the creamy custard filling.
