Sweet Potato Pie with Graham Cracker Crust
This Sweet Potato Pie layers dark brown sugar and a creamy maple filling in a graham cracker crust, with just 20 minutes of prep for an easy holiday dessert.
Servings: 8 people
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.