Graham Cracker Cream Pie
Aunt Linda's vanilla cream pie in a buttery graham cracker crust — topped with meringue and finished golden in the oven
Ingredients
Graham Cracker Crust
- 1½ cups fine graham cracker crumbs
- ¼ cup sugar
- ⅓ cup butter, melted
Vanilla Cream Filling
- ¾ cup sugar
- ⅓ cup all-purpose flour
- ¼ tsp salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 2 tbsp butter
- 1 tsp vanilla
Meringue
- 3 egg whites
- ¼ tsp vanilla
- ¼ tsp cream of tartar
- 6 tbsp sugar
Banana variation: Slice 3 bananas into the cooled crust before adding the vanilla cream filling. Makes a classic Banana Cream Pie.
Directions
Graham Cracker Crust
- Combine graham cracker crumbs and sugar. Mix in melted butter until the crumbs are evenly moistened.
- Press firmly and evenly into a 9–10" pie plate, building up the sides.
- Bake at 350°F for about 8–10 minutes until just set. Cool completely before filling.
Vanilla Cream Filling
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Cook 2 minutes longer.
- Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks, then stir the yolk mixture back into the saucepan.
- Return to heat and cook 2 more minutes, stirring constantly. Remove from heat.
- Stir in butter and vanilla until combined. Pour into the cooled graham cracker crust.
Meringue
- Beat egg whites with vanilla and cream of tartar until soft peaks form.
- Gradually beat in sugar, one tablespoon at a time, until stiff glossy peaks form and all sugar is dissolved.
- Spread meringue over the hot filling all the way to the edges of the crust — sealing to the crust prevents shrinking.
- Bake at 350°F for 12–15 minutes until the meringue is golden. Cool completely before slicing.
Seal the meringue: Spread all the way to the crust edge on every side. This prevents the meringue from pulling away and weeping during baking.
Original Recipe Card
