Sweet Potato Pie with Graham Cracker Crust

This sweet potato pie with graham cracker crust is made with creamy roasted sweet potatoes, flavored with maple syrup and warm autumn spices. I top the pie with a toasted marshmallow meringue.

If you are a fan of pumpkin pie, then you will love this sweet potato pie with graham cracker crust. The filling is made with simple ingredients and baked inside a buttery graham cracker crust with a toasted marshmallow-like Swiss meringue topping. One bite of this pie and you will fall in love!

Looking for more fall inspired recipes, make sure to try No Bake Pumpkin Cheesecake Bars and Pumpkin Bread with Cream Cheese Frosting.

Jump to:

• Why You'll Love This Sweet Potato Pie with Graham Cracker Crust
• Ingredient Notes For This Classic Southern Sweet Potato Pie
• Substitutions
• Step By Step Instructions - Sweet Potato Pie
• Step By Step Instructions - Marshmallow Meringue Topping
• Pro Tips For Making This Recipe
• FAQ
• Storing and Freezing
• 📖 Recipe

Why You'll Love This Sweet Potato Pie with Graham Cracker Crust

• Texture- Crispy and buttery crust, smooth and creamy filling, and pillowy soft marshmallow topping. This pie contains all the best textures we love inside a pie.
• Fall flavors- This pie has sweet maple syrup, brown sugar, and all the delicious warm spices we love during the fall. As it bakes, it fills your kitchen with the most amazing aroma.
• Perfect for Thanksgiving- If you're looking for a dessert that is more flavorful and complex, then this recipe is for you. It's the perfect addition to you Thanksgiving menu.
• Easy to make- Pies can be difficult, especially the dough. But, this recipe uses a graham cracker crust which any beginner baker can make. You can also use a store-bought crust if you'd like.
• Topping- The marshmallow meringue really elevates this pie to another level. It's sweet and delicate and tastes incredible once it is toasted with a blow torch.

Ingredient Notes For This Classic Southern Sweet Potato Pie

Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.

• Sweet potatoes- I suggest using sweet potato varieties with orange or red skin, such as Red Garnet or Jewel. They have a very appealing orange flesh which brightens up this pie.
• Sugar- You can use light or dark brown sugar.
• Maple syrup- Make sure to use real maple syrup for the best flavor.
• Dairy- Half and half makes this pie extra creamy.
• Eggs- Use whole eggs for the pie filling and egg whites for the topping.
• Spices- I use a combination of spices which include cinnamon, nutmeg, ginger and allspice.
• Butter- Use unsalted butter and melt it inside the microwave.
• Graham crackers- Use a food processor and blend until the crumbs are completely fine.
• Cream of tarter- Gives more stability to the whipped egg whites! It's a must for the meringue topping.
• Vanilla- Use pure vanilla extract for the best flavor.

Substitutions

• Pie dough- Do you prefer pie dough over a graham cracker crust? Feel free to use store-bought pie dough or try my homemade all-butter pie crust.
• Whipped cream- If you aren't a fan of meringue, a great substitute is homemade whipped cream. Simply whip up 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract.

Step By Step Instructions - Sweet Potato Pie

Here is how to make the filling and crust for the sweet potato pie.

STEP 1: Make crust. Preheat oven to 350°. Stir the graham cracker crumbs, brown sugar, and cinnamon together in a medium-size bowl. Then, stir in the melted butter. Pour the graham cracker mixture into a 9 inch pie pan.

Next, press the crumbs down into the bottom and up the sides to make a compact crust. 

STEP 2: Bake crust. Bake the crust for 10 minutes. Remove from the oven and let cool completely.

STEP 3: Prepare sweet potatoes. Raise heat to 375°. Pierce the sweet potatoes in several places with a knife and place them onto a baking sheet.

STEP 4: Bake sweet potatoes. Bake the sweet potatoes for 60-70 minutes or until soft. To test, poke with the tip of a knife to check for doneness. Let cool for 30 minutes.

STEP 5: Blend.  Peel and discard the skins. Then, place sweet potatoes inside a food processor. Puree until smooth.

STEP 6: Mix. In a large bowl, combine the pureed sweet potatoes, brown sugar, spices, melted butter, eggs and maple syrup. Whisk until smooth. Then, add the half and half and whisk until completely combined.

STEP 7: Bake. Lower oven temperature back to 350°. Pour the filling into the cooled graham cracker crust. Bake for 50-55 minutes until the edges are set but the center is slightly jiggly. Let the pie cool completely on a wire rack.

Step By Step Instructions - Marshmallow Meringue Topping

Here is how to make the marshmallow meringue that goes on top of the sweet potato pie.

STEP 1: Heat egg whites. In a heatproof bowl, combine eggs, sugar and cream of tartar. Set bowl over a medium saucepan filled with two inches of simmering water. Whisk until the sugar is dissolved and the temperature reaches 160° on an instant thermometer.

Remove from heat and add vanilla.

STEP 2: Whip. Pour egg white mixture into a bowl of electric stand mixture. Beat on high speed until stiff glossy peaks form, about 5-6 minutes.

STEP 3: Toast. Spread marshmallow meringue on top of cooled pie. Toast the meringue with a kitchen blow torch. Alternatively, you can use the oven. See notes for instructions.

Pro Tips For Making This Recipe

When baking the sweet potatoes, make sure they’re cooked through. This ensures a silky smooth filling. Use a knife for fork to check for doneness.

Do not over-bake your pie. Over-baking can lead to cracks on the top. You want to remove the pie from the oven when the edges are set and it jiggles just slightly in the center.

Chill this pie for 12-24 hours so it has time to set up. It also allows the flavors time to meld together. Then, make the marshmallow topping and serve.

FAQ

Storing and Freezing

Store the sweet potato pie with graham cracker crust inside the dish, covered and wrapped with plastic. Alternatively, individual slices can be stored inside an airtight container. Refrigerate for up to 5 days.

Freezing

This sweet potato pie freezes beautifully. Once baked and cooled, wrap the entire pie dish with plastic. Freeze for up to 3 months. Thaw overnight inside the refrigerator. Then, top with marshmallow meringue and toast.

More Dessert Recipes To Try

Try These Fall Recipes!

• Hawaiian Bread French Toast
• Sweet Potato Breakfast Hash
• Fall Inspired Butter Board
• Coffee Cake Cookies
• Baked Brie with Fig Jam

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📖 Recipe