Graham Cracker Pie

This is a family favorite which Mom made often in the 1960s. We always called it Graham Cracker Pie even though I suppose it is actually more of a Vanilla Cream Pie. Perhaps it was because the crust was made from Graham Crackers (so much easier than rolling out pie dough!) and also because some of the crumbs are sprinkled on top before the meringue gets browned in the oven. It is a simple pie, somewhat nostalgic I guess, but there is something sublime about the combination of the vanilla pudding, the crust and the meringue. Its older and more sophisticated cousin would be the French dessert Oeufs a la Neige (Floating Island).

Graham Cracker Pie

Mom & Dad, Summer 1951



CRUST:

6 Tbs melted butter

1‑1/4 cups graham cracker crumbs

1/3 cup sugar

1/2 tsp cinnamon

FILLING:

2 cups whole milk

1/2 cup sugar

2 egg yolks (reserve whites for meringue topping)

2 Tbs cornstarch

1/16 tsp salt

1/2 tsp vanilla

Preheat oven to 300° Fahrenheit. Mix crust ingredients in 9-inch pie plate. Reserve 1/2 cup of the crumbs for topping; press remainder into bottom and sides of pan.  Heat milk in saucepan; mix egg yolks, sugar, cornstarch and salt together and add to milk.  Stir over heat until thick.  Remove from heat and flavor with vanilla. Gently pour into crust.

Cover with topping made from two egg whites stiffly beaten and sweetened with 2 Tbs powdered sugar.  Sprinkle the 1/2 cup reserved crumb mixture on top of meringue and bake at 300° F. until browned--about 20 minutes.

Cool, then chill in refrigerator for several hours before serving.