Graham Cracker Pie

Graham Cracker Pie
Amy Neunsinger
Serves 8
preparation
30
minutes
cooking
270
minutes

Ingredients

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

Directions

  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.
Richard B. Stolley, adapted from Stella Stolley's Recipe Box
September 2004

Nutritional Information

  • Per Serving
  • Calories 368
  • Calcium 88 mg
  • Carbohydrate 48 g
  • Cholesterol 116 mg
  • Fat 17 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 6 mg
  • Sat Fat 9 g
  • Sodium 180 mg
What does this mean? See Nutrition 101.