I received this recipe recently from Clayton’s Aunt Marlene as it is a favorite pie of mine! She even made the pie pictured above for our annual pie party.
I had never had Graham Cracker Cream Pie before dating Clayton but I can assure you it’s simply amazing! I am not a huge fan of pies so take my word that this is delicious and a needed pie in your life!
This recipe is made for a 8-inch pie pan if using a 9-inch pan go ahead and times the recipes by 1 1/2 to make sure the pan is full. Use your judgement as always!
- 1¾ cups finely ground graham cracker crumbs, reserve ¼ cup for topping
- ⅓ cup white sugar
- 6 Tbsp. butter, melted
- ⅔ cup sugar
- 3 Tbsp. flour or 2 Tbsp. cornstarch
- 2 egg yolks
- 2 cups milk
- 2 Tbsp. butter
- 1 tsp. vanilla
- 2 egg whites, room temperature
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla
- Mix graham cracker crumbs, sugar and melted butter until well blended. Reserve ¼ cup of crust mixture for topping.
- Press mixture into an 8-inch pie pan.
- Bake at 375 degrees F for 7 minutes. Cool.
- In a heavy saucepan, combine the sugar and flour or cornstarch.
- Whisk in the egg yolks and milk, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, about 5 to 6 minutes.
- Continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat and whisk in the butter and vanilla.
- Pour the hot filling into the cooled graham cracker pie crust; set aside. [br[
- While the filling is still hot, make the meringue.
- In a mixing bowl with mixer, beat the egg whites at high speed until foamy; add the cream of tartar and gradually add the sugar; continue beating until stiff peaks form.
- Stir vanilla into the egg whites.
- Gently spread the egg-white mixture over the top of the custard.
- Sprinkle with the reserved ¼ cup of graham cracker mixture and place in the 350 degrees F oven for 5-7 minutes, or until the meringue is browned.
- Chill for at least 4 hours before serving.