Graham Cracker Pie

 

 

 

Today I am sharing a recipe which has been a family favorite in my home for over 40 years.  Graham Cracker Pie. I actually have two versions of this recipe. 

One was given to me by my good friend Leona in 1982 and the other is one which I found in a cookery book entitled Woman's Day Old-Fashioned Desserts by Barbara Myers. Both are excellent recipes.

Today I have used the recipe found in the book.

 

There is a very similar version of it out there called Flapper Pie. That version probably dates this pie back to the 1920's era of the Flapper!  This version varies slightly from that one.

This is just not any pie, but a beautiful creamy vanilla custard pie, nestled into a sweet graham cracker crumb crust, topped with sweet meringue and more graham cracker crumbs. This then baked until the crumbs get all nice and crisp.

 

I used to make this a lot when my children were growing up. It was a real favorite with them, and I loved it too as it was fairly simple to make.  

There was no rolling out of pie crust. You just made the cracker crumb crust, a simple vanilla pudding filling, a meringue to top and then baked it to brown and crisp everything up.

It also used things which I normally always had in my larder and refrigerator. Simple and yet incredibly delicious.

WHAT YOU NEED TO MAKE GRAHAM CRACKER PIE

Simple basic everyday ingredients. It's not rocket science.

For the crust:

• 1/2 cup (120g) butter, melted
• 1 1/2 cups (135g) graham cracker crumbs (can use Digestive crumbs)
• 1/4 cup (50g) sugar

For the filling:

• 1/2 cup (100g) granulated sugar
• pinch salt
• 1 TBS cornstarch (corn flour)
• 1 TBS plain all-purpose flour
• 2 cups (480ml) whole milk
• 2 large free-range egg yolks
• 2 tsp butter
• 1 tsp vanilla

For the meringue topping:

• 2 large free-range egg whites
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla
• 4 TBS icing sugar, sifted

 

As stated above you can use digestive biscuit crumbs in place of the graham cracker crumbs if you live in the UK. The important thing is to make sure that the crumbs are quite fine.  I use my food processor to ensure this.

You don't want big lumps of crackers or Digestives in the crust.

Here in North America, you can buy graham cracker crumbs, which is graham crackers already pulverized into crumbs.  They are a very handy ingredient to have in your store cupboard.

You don't have to use whole milk to make the filling. I do think it makes for a richer tastier filling, however.  By all means use semi-skimmed or 2% if that is what you have.

I always use pure vanilla extract in my baking.  It is well worth the extra expense. Its flavor is exceptional.  

You can also use ordinary large eggs. I made a conscious choice a number of years ago to use only free-range eggs because I abhor the practice of using caged hens to produce eggs.

 

HOW TO MAKE GRAHAM CRACKER PIE

There are three basic elements to this pie. Crust, filling and topping. It may seem complicated, but I can promise you that it is really very simple.

For the crust, mix the sugar, melted butter and crumbs together until well combined. Reserve a scant half cup for the topping. Press the remainder into the bottom and up the sides of a buttered 9-inch oven-proof pie tin. Set aside.

For the filling, whisk the sugar, salt, corn flour, and all-purpose flour together in the top of a double boiler. Slowly whisk in the milk. Set over simmering water and cook, stirring constantly, until the mixture thickens. (About 10 minutes)

Beat the egg yolks in a small bowl. Gradually whisk in half of the cooked mixture. Return the egg and custard mixture back into the top of the double boiler. Cook, stirring constantly, until the mixture bubbles and thickens, about 3 to 4 minutes longer. The mixture should barely hold its shape when a spoon is drawn through it.

Whisk in the butter and vanilla. Leave to cool for about 5 minutes and then carefully pour into the crumb crust. Leave to cool slightly.

 

Preheat the oven to 350*F/180*C/gas mark 4.

Whisk the egg whites together with the vanilla, salt and cream of tartar just until the mixture starts to mound. Continue to beat whilst slowly adding the sugar, beating until stiff peaks form and the mixture is glossy.

Spread the meringue on top of the pie filling, spreading it right to the edges. Sprinkle the reserved crumb evenly over top.

Bake in the preheated oven for 20 to 25 minutes, or until the crumbs are crisp and the meringue feels firm.

Leave to cool completely and serve at room temperature.

 

I do apologize for the sloppy look of the pie in the photos. It's just me. I wasn't patient enough to let it sit long enough before cutting into it.

Ideally you should let it sit for 2 to 3 hours before cutting into it. Your slices will be much neater.

This was still slightly warm and so it didn't stand up as it should.  I was chasing the light. I like to take my photos in natural light and the day was getting on and the light was fast fading.

In any case I hope it doesn't put you off from making this delicious pie. I can promise you that everyone will love it.  It's been pleasing my family for a very long time.

No bells, no whistles. Just plain old-fashioned goodness. You can't beat it!

Some other family favorite pies you might be interested in are:

BEST BUTTERSCOTCH PIE - My MIL's pie for a delicious creamy butterscotch filled pie, topped with meringue.  All from scratch. It was always my ex-husband's choice for his birthday rather than a cake. Yes, it IS that good! Rich filling, sweetly topped in a buttery flaky crust. You can't beat it.

OLD FASHIONED LEMON ICEBOX PIE - Fluffy, creamy and tangy, this old-fashioned Lemon Icebox Pie recipe is an old family favourite that goes way back. This recipe has sat in my Big Blue Binder for probably over 40 years.  It is a fabulously delicious lemon icebox pie recipe that is no bake.  Quick, easy and yes, delicious.  It also uses no eggs, unlike many of the lemon icebox pie recipes I have seen out there and there is no cooking at all involved.

Yield: 6-8

Author: Marie Rayner

Graham Cracker Pie

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

A delicious cream filling in a crumb crust, topped with meringue and more crumbs! A fabulous family pie!

Ingredients

For the crust:

• 1/2 cup (120g) butter, melted
• 1 1/2 cups (135g) graham cracker crumbs (can use Digestive crumbs)
• 1/4 cup (50g) sugar

For the filling:

• 1/2 cup (100g) granulated sugar
• pinch salt
• 1 TBS cornstarch (corn flour)
• 1 TBS plain all-purpose flour
• 2 cups (480ml) whole milk
• 2 large free-range egg yolks
• 2 tsp butter
• 1 tsp vanilla

For the meringue topping:

• 2 large free-range egg whites
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla
• 4 TBS icing sugar, sifted

Instructions

1. For the crust, mix the sugar, melted butter and crumbs together until well combined. Reserve a scant half cup for the topping. Press the remainder into the bottom and up the sides of a buttered 9-inch oven-proof pie tin. Set aside.
2. Whisk the sugar, salt, corn flour, and all-purpose flour together in the top of a double boiler. Slowly whisk in the milk. Set over simmering water and cook, stirring constantly, until the mixture thickens. (About 10 minutes)
3. Beat the egg yolks in a small bowl. Gradually whisk in half of the cooked mixture. Return the egg and custard mixture back into the top of the double boiler. Cook, stirring constantly, until the mixture bubbles and thickens, about 3 to 4 minutes longer. The mixture should barely hold its shape when a spoon is drawn through it.
4. Whisk in the butter and vanilla. Leave to cool for about 5 minutes and then carefully pour into the crumb crust. Leave to cool slightly.
5. Preheat the oven to 350*F/180*C/gas mark 4.
6. Whisk the egg whites together with the vanilla, salt and cream of tartar just until the mixture starts to mound. Continue to beat whilst slowly adding the sugar, beating until stiff peaks form and the mixture is glossy.
7. Spread the meringue on top of the pie filling, spreading it right to the edges. Sprinkle the reserved crumb evenly over top.
8. Bake in the preheated oven for 20 to 25 minutes, or until the crumbs are crisp and the meringue feels firm.
9. Leave to cool completely and serve at room temperature.

Did you make this recipe?

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