Graham Cracker-Pecan Sweet Potato Pie

3.2
(6)

There's so much to love about this sweet potato pie recipe: A hint-of-sugar graham cracker crust, natural mashed sweet potatoes, fall spices, and a light meringue top.

Graham Cracker-Pecan Sweet Potato Pie
Photo: Blaine Moats
Prep Time:
50 mins
Chill Time:
4 hrs
Cool Time:
60 mins
Bake Time:
55 mins
Total Time:
6 hrs 45 mins
Servings:
8

Ingredients

  • 3 tablespoon butter

  • 3 tablespoon granulated sugar

  • ¾ cup finely crushed graham crackers (about 10 squares)

  • ½ cup finely chopped pecans

  • 2 cup mashed, cooked sweet potatoes*

  • ½ cup packed brown sugar

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • teaspoon salt

  • teaspoon ground nutmeg

  • Dash cloves

  • 2 eggs, lightly beaten

  • 1 cup half-and-half or light cream

  • 3 egg whites

  • ¼ teaspoon cream of tartar

  • ¼ teaspoon rum extract or vanilla extract

  • 6 tablespoon sugar

Directions

  1. In a medium saucepan melt butter; stir in 3 tablespoons sugar. Add crushed crackers and pecans; toss to mix well. Spread in a 9-inch pie plate; press evenly onto bottom and up the sides. Chill about 1 hour.

  2. Preheat oven to 375°F. For filling, in a large bowl stir together sweet potatoes, brown sugar, ginger, cinnamon, salt, nutmeg, and cloves. Add 2 eggs; beat lightly with a fork just until combined. Gradually stir in half-and-half until well combined.

  3. Place the graham cracker crust on the oven rack. Pour filling into pie shell. To prevent overbrowning, cover edge of pie with foil. Bake 20 minutes. Uncover edge of pie. Bake pie 20 to 25 minutes or until the a knife inserted in center comes out clean. Reduce oven temperature to 350°F.

  4. Meanwhile, allow 3 egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine egg whites, cream of tartar, and rum extract. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).

  5. Immediately spread meringue over hot pie filling, carefully sealing to edge of crust to prevent shrinkage. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving. Makes 8 servings.

*Test Kitchen Tip:

To make mashed cooked sweet potato, drain one 17.2-ounce can whole sweet potatoes if necessary and transfer to a medium mixing bowl. Mash with potato masher or electric mixer on low speed. Measure 2 cups mashed sweet potato for pie.

Nutrition Facts (per serving)

355 Calories
15g Fat
52g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 355
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 75mg 25%
Sodium 187mg 8%
Total Carbohydrate 52g 19%
Protein 6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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