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Sweet Potato Pecan Pie with Homemade Graham Cracker Crust Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling YIELD:8 servings

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

  • 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.

Nutritional Facts

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