Graham Cracker Pie

Photo by Amy Neunsinger
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 368 calories
    • Fat 17 g
    • Sat Fat 9 g
    • Cholesterol 116 mg
    • Sodium 180 mg
    • Protein 6 mg
    • Carbohydrate 48 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 88 mg


  1. Check 2cups graham cracker crumbs
  2. Check 1/2cup unsalted butter (1 stick), melted
  3. Check 1cup sugar, plus 1 tablespoon
  4. Check 2cups whole milk
  5. Check 3tablespoons cornstarch
  6. Check 3 eggs, separated and yolks slightly beaten
  7. Check 1/2teaspoon vanilla extract


  1. Preheat oven to 400° F. Mix the graham cracker crumbs, butter, and 1/2 cup of the sugar in a bowl. Set aside 1/2 cup of the graham cracker mixture. Add the remaining mixture to a deep pie plate or pan and press into place using the back of a large spoon. Bake the crust for 6 minutes. Remove from oven and set aside. 
  2. Heat 1 3/4 cups of the milk in a medium saucepan until just boiling; lower heat to medium. In a small bowl, mix another 1/2 cup of the sugar with the cornstarch and the remaining milk. Gradually whisk the mixture into the hot milk and cook until creamy, about 2 minutes. Stir a small amount of the hot milk mixture into the egg yolks; add this back into the mixture. Stir constantly for 1 to 2 minutes or until the custard has thickened. Remove from heat and let cool.
  3. While the custard is cooling, beat the egg whites with 1 tablespoon sugar until stiff. Stir the vanilla into the cooled custard and pour into the graham cracker pie shell. Gently spread the egg-white mixture over the top of the custard. Sprinkle with the remaining graham cracker mixture and place in a 400° F oven for 2 minutes or until the meringue is slightly browned.
  4. Chill at least 4 hours before serving.