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Sweet Potato Pecan Pie with Homemade Graham Cracker Crust

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
  • Makes
    8 servings


  • 1-3/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 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
  • 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.
Nutrition Facts
1 piece: 701 calories, 40g fat (17g saturated fat), 137mg cholesterol, 490mg sodium, 81g carbohydrate (54g sugars, 5g fiber), 9g protein.

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