Sweet Potato Pecan Pie with Homemade Graham Cracker Crust Recipe

Publisher Photo

Sweet Potato Pecan Pie with Homemade Graham Cracker Crust Recipe

Be the first to add a review
Publisher Photo
The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.—Heather Hunsaker, Austin, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 1-3/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • FILLING:
  • 1-1/2 cups mashed sweet potatoes
  • 1 cup apple butter
  • 3/4 cup evaporated milk
  • 3 eggs
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground ginger
  • TOPPING:
  • 1-1/4 cups chopped pecans
  • 1/2 cup flaked coconut
  • 1/3 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter, cubed

Directions

Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes.
Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted near the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Sweet Potato Pecan Pie in Taste of Home Christmas Annual Annual 2011, p157

Nutritional Facts

1 piece: 701 calories, 40g fat (17g saturated fat), 137mg cholesterol, 490mg sodium, 81g carbohydrate (54g sugars, 5g fiber), 9g protein.

  • 1-3/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • FILLING:
  • 1-1/2 cups mashed sweet potatoes
  • 1 cup apple butter
  • 3/4 cup evaporated milk
  • 3 eggs
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground ginger
  • TOPPING:
  • 1-1/4 cups chopped pecans
  • 1/2 cup flaked coconut
  • 1/3 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter, cubed
  1. Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
  2. In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes.
  3. Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted near the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Sweet Potato Pecan Pie in Taste of Home Christmas Annual Annual 2011, p157

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSweet Potato Pecan Pie with Homemade Graham Cracker Crust

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review