If you’re looking for a dessert that combines the comforting flavor of sweet potato with the rich smoothness of pudding, you’ve found it. This Creamy Sweet Potato Pudding Pie Recipe is a truly special treat. It features a buttery graham cracker crust, a decadent layer of chocolate pudding, and a silky sweet potato pudding topping. It’s the kind of pie that gets everyone talking at holiday dinners or family gatherings.
Unlike a traditional sweet potato pie, this version has a lighter, more pudding like texture that is simply delightful. It’s a wonderful twist on classic sweet potato recipes dessert ideas, and it’s surprisingly simple to put together. Let’s dive into making this wonderful pie.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This pie is a showstopper. The layers look beautiful and taste even better together. The chocolate and sweet potato are a fantastic flavor combination, with the chocolate adding a deep richness that balances the earthy sweetness of the potato. It’s a wonderful change from the usual pumpkin or apple pies you see during the fall and winter months.
Plus, this recipe is very approachable. Even if you’re new to making pies from scratch, the steps are clear and manageable. You can even use a store bought crust to save some time. It’s a make ahead dessert, which is great for busy cooks. You prepare it the day before, let it chill overnight, and it’s ready to serve when you need it. No last minute baking stress!
Ingredients
For the Graham Cracker Crust
- 12 sheets graham crackers, about 1 ½ cups crushed
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Pie
- ¾ pound sweet potatoes, peeled and cut into 1 inch cubes
- 2 egg yolks
- ½ cup granulated sugar, divided
- 1 cup milk
- 2 tablespoons cornstarch
- 4 oz cream cheese, softened
- 2 tablespoons dark rum, optional
- 4 oz bittersweet chocolate, roughly chopped OR ¾ cup bittersweet chocolate chips
- 2 cups whipped cream, or whipped topping
Step-By-Step Instructions
Step 1: Make The Pie Crust
First things first, let’s get that crust ready. Heat your oven to 350°F. If you have a food processor, pulse the graham cracker sheets until they are finely crushed. If not, you can place them in a zip top bag and use a rolling pin. Transfer the crumbs to a small bowl. Stir in the sugar and melted butter until the mixture looks like coarse, wet sand.
Step 2: Bake The Crust
Now, press the mixture firmly and evenly into the bottom and up the sides of a 9 inch round pie plate. You can use your hands or the bottom of a drinking glass to get it nice and compact. Bake for 8 to 10 minutes. You’re looking for the crust to be golden brown and just set. Set it aside to cool while you work on the filling.
Step 3: Prepare The Sweet Potatoes
While the crust cools, it’s time to make the heart of our Sweet Potato Pudding. Add the cubed sweet potatoes to a small saucepan and add just enough cold water to cover them. Bring the water to a boil, then reduce the heat. Let them simmer over medium low heat for about 15 minutes, or until the potatoes are tender enough to be easily pierced with a fork. Drain them well and transfer them to a clean food processor. Process the potatoes until they are completely smooth.
Step 4: Make The Pudding Base
This part is all about creating that silky pudding texture. In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar. In a small saucepan over medium high heat, whisk together the remaining 1/4 cup sugar with the milk and cornstarch. Cook for 4 to 5 minutes, whisking constantly. The mixture will start to bubble and thicken. Now, carefully whisk half of this hot milk mixture into the egg yolk mixture. This tempers the eggs so they don’t scramble. Then, whisk the yolk mixture back into the remaining milk mixture in the pan. Continue to cook over medium heat for 2 to 3 minutes, still whisking, until the pudding boils and thickens up quite a bit. Remove it from the heat and whisk in the softened cream cheese and rum, if you’re using it.
Step 5: Create The Chocolate Layer
Place the chopped chocolate or chocolate chips in a small, microwave safe bowl. Microwave on High for 1 minute and then stir. Continue to microwave in 15 second bursts, stirring in between, until the chocolate is fully melted and smooth. Stir 3/4 cup of the warm pudding into the melted chocolate until it’s well combined. Pour this chocolate pudding into your cooled pie crust and spread it evenly across the bottom. Place the pie in the refrigerator to chill for about 1 hour, or until the layer is set.
Step 6: Finish The Sweet Potato Pudding
Stir the remaining pudding into the sweet potato puree you made earlier. Cover this mixture and chill it until the chocolate layer in the pie is firm. Once the chocolate layer is set, gently spread the sweet potato pudding over it in an even layer. This creates that beautiful two toned effect. It’s a key step in How To Make A Sweet Potato Pie with a pudding twist.
Step 7: Chill And Serve
Cover the pie loosely with plastic wrap and let it chill in the refrigerator for at least 8 hours, or preferably overnight. This long chill time is important because it allows the pudding to fully set and the flavors to meld together. Just before you’re ready to serve, top the pie with a generous amount of whipped cream. Your delicious Creamy Sweet Potato Pudding Pie Recipe is ready!
How To Store Leftovers
Storing this pie is simple. Keep any leftovers covered in the refrigerator. A pie keeper works great, but plastic wrap or foil will also do the job. It will stay fresh and tasty for up to 2 days. After that, the crust might start to get a little soft, but it will still be enjoyable.
Tips
Want to make this recipe even easier? Feel free to use a premade graham cracker pie crust. It’s a great shortcut when you’re short on time. Also, the rum is totally optional, but it does add a nice, sophisticated warmth to the pie’s flavor profile. For a fun twist on the topping, you can swap the regular whipped cream for a mixture of 1 cup whipped topping and 1 cup marshmallow fluff. This creates a sweet, fluffy topping that is a crowd pleaser.
Conclusion
This Creamy Sweet Potato Pudding Pie Recipe is more than just a dessert; it’s an experience. From the crunchy graham cracker base to the dual layers of rich chocolate and silky sweet potato pudding, every bite is a delight. It’s a fantastic addition to your collection of sweet potato recipes and a wonderful way to enjoy a classic flavor in a new and exciting way. I hope you and your family enjoy making and eating this pie as much as I do.
FAQ
Can I Use A Different Type Of Crust?
Yes, absolutely. While the graham cracker crust is a classic pairing, a chocolate cookie crust or a simple shortbread crust would also be delicious with this pie filling. You could even use a store bought crust to save time.
Can I Make This Pie Ahead Of Time?
Yes, this is a great make ahead dessert. In fact, it needs to be made ahead of time to allow the pudding layers to set properly. You should plan to make it at least 8 hours before you intend to serve it, or even the day before for best results.
Is The Rum Necessary In This Recipe?
No, the rum is completely optional. It adds a subtle warmth and depth of flavor, but the pie will still be incredibly tasty without it. If you prefer to leave it out, you don’t need to substitute it with anything else.
Creamy Sweet Potato Pudding Pie
A special dessert featuring a buttery graham cracker crust, a decadent layer of chocolate pudding, and a silky sweet potato pudding topping. It’s a wonderful twist on a classic holiday pie.
Ingredients
Instructions
- Preheat oven to 350°F. Pulse graham crackers in a food processor until finely crushed. In a small bowl, stir the crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes until golden brown and set. Let it cool completely.
- Place cubed sweet potatoes in a saucepan with enough water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes, or until tender. Drain well and process in a food processor until completely smooth.
- In a medium bowl, whisk egg yolks with 1/4 cup of sugar. In a saucepan, whisk the remaining 1/4 cup sugar, milk, and cornstarch over medium-high heat for 4-5 minutes until it bubbles and thickens. Slowly whisk half of the hot milk mixture into the egg yolks, then whisk the yolk mixture back into the pan. Cook for 2-3 more minutes, whisking, until the pudding boils and thickens. Remove from heat and whisk in cream cheese and rum (if using).
- Melt the chocolate in a microwave-safe bowl. Stir 3/4 cup of the warm pudding into the melted chocolate. Pour this chocolate pudding into the cooled pie crust and spread evenly. Chill for 1 hour, or until set.
- Stir the remaining pudding into the sweet potato puree. Once the chocolate layer is firm, gently spread the sweet potato pudding over it in an even layer.
- Cover the pie loosely and chill in the refrigerator for at least 8 hours, or overnight. Before serving, top with whipped cream.
Notes
Crust Shortcut: Feel free to use a premade 9-inch graham cracker pie crust to save time.
Optional Rum: The dark rum adds a nice warmth to the flavor, but the pie is still delicious without it.
Make Ahead: This pie needs to be made ahead of time. The 8-hour (or overnight) chill time is essential for the pudding layers to set properly.
Nutrition
Calories
Sugar
Fat
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