Graham Cracker Cream Pie

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!

5 from 1 reviews
Graham Cracker Cream Pie
Prep time
Cook time
Total time
Serves: 8
Graham Cracker Crust:
  • 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
Meringue Topping
  • 2 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • ½ teaspoon vanilla
Graham Cracker Crust:
  1. Mix graham cracker crumbs, sugar and melted butter until well blended. Reserve ¼ cup of crust mixture for topping.
  2. Press mixture into an 8-inch pie pan.
  3. Bake at 375 degrees F for 7 minutes. Cool.
  1. In a heavy saucepan, combine the sugar and flour or cornstarch.
  2. 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.
  3. Continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat and whisk in the butter and vanilla.
  4. Pour the hot filling into the cooled graham cracker pie crust; set aside. [br[
  1. While the filling is still hot, make the meringue.
  2. 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.
  3. Stir vanilla into the egg whites.
  4. Gently spread the egg-white mixture over the top of the custard.
  5. 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.
  6. Chill for at least 4 hours before serving.


Love this? Please share it!

Leave a Reply

Your email address will not be published. Required fields are marked *