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
VERIFIED BY Taste of Home Test Kitchen
- 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 sweetened shredded 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
- 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 in 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
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