Graham Cracker Pie

Graham Cracker Pie

18
Jolene 0

"This is a great pie! My grandma makes it for me - it is my favorite!"

Ingredients {{adjustedServings}} servings 233 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined.
  2. Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use.
  3. To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool.
  4. Pour cooled filling into crust and chill before serving.
Tips & Tricks
Glazed Apple Cream Pie

See how to make a double-crust cream pie topped with cinnamon-glazed apples.

Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies.

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Reviews 18

  1. 20 Ratings

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THATSSWELL
6/24/2005

I LOVE good Graham Cracker Pie, but it is hard to find! This is IT! The custard is easy to make AND delicious. If you use a food processor for the crust, its a snap. My only recommendation is that you multiply the custard ingredients by 1 1/2 (ie. use 3 egg yolks, 3 cups milk, etc.) since the filling did not really fill my pice crust, which was 9" not 8".

Alex
11/28/2007

Very good. I made sure to prebake the crust (5 minutes @ 350) I have a rule.... try the recipe exactly as written before first, THEN make changes. I can;t stand the reviews who say, I added this omitted that, and it was terrible. How you know?, you didn't make the recipe. That said, make sure you follow the advice of making the filling X 1.5. Unless of course you want to add a topping like Meringue (which my wife's grandma does) Don't worry about the consistency, it firms in the fridge. Overall a very good recipe.

ADREEDER
5/20/2008

I chose to bake my crust prior to adding the filling. Also did a meringue topping. Used a strong vanilla my Aunt brought from Mexico...wonderful!!!!