Graham Cracker Puddin' Pie
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Go to most any small Maine restaurant or diner that serves homecooking and you'll find this creamy pie.
- Ready In:
Graham Cracker Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup sugar
- 1⁄3 cup butter, softened
- 2⁄3 cup sugar
- 1⁄3 cup cornstarch
- 1⁄4 teaspoon salt
- 4 eggs, separated
- 2 cups whole milk
- 2 teaspoons real vanilla
- 1 tablespoon butter, melted
- 4 egg whites
- 6 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- Preheat oven 375 degrees F.
- Crush crackers using a ziplock bag and rolling pin.
- Add sugar and soft butter, mix well.
- Press crumb mixture into deep dish pie pan.
- Bake 7 minutes and cool.
- Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
- Add warm milk slowly to sugar mixture.
- Pour back into a sauce pan and cook over med.
- heat stirring constantly until thickened.
- Add vanilla and cool slightly.
- Pour filling into a cooled crust.
- Cover filling w/ a thin coating of butter and cool.
- Meringue: Beat room temp.
- egg whites, salt and sugar until slightly stiff and shiney.
- Add cream of tartar and beat until white firm stiff peaks.
- Spread meringue over pie making sure it touches the crust to prevent shrinking.
- Place under an oven broiler and let meringue brown a bit.
- Watch carefully as this takes only a minute.
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I gave this 5 stars. My grammy made this when I was a kid. I loved it so much and so does my family. I made this for the first time tonight. My gram's copy of this recipe is slightly different for the crust: it calls for 18 graham crackers finely crushed, 1/4 c sugar, and 1/2 c butter. It says to press into a well-buttered 9" pie plate and then bake 8-10 minutes on 350 then cool before filling. For the filling: it calls for 1 c sugar, 1/2 c flour or cornstarch, 3 c milk, 1 1/2 tsp vanilla and 3 tbl butter the rest is the same. The directions are slightly different it says to mix the sugar, flour, salt, gradually adding milk cook till thick and bubbly then remove from stove and add eggs to 1 cup pudding then replace in pan and return to stove 1 minute, stir in vanilla and butter then pour into cooled crust. For the meringue: it calls for 1/2 c sugar, 1 tsp vanilla, 1/2 tsp cream of tartar and no salt, the rest is the same. The directions say to bake in 350 oven until golden. When I made this pie I used my Kitchen Aid mixer to whip my meringue. This seems like alot of steps/work but it's real simple. My only problem was when making the pudding I had a some lumps so I put my pudding through my strainer. Thanks for posting a great treasured recipe. Christine (internetnut)Reply
SWEEEEET! My husband's mom makes this everytime we visit her in TN (and had for years before). He's addicted to it, and the story goes that when her husband and her son (my husband) lived at home, two were always made. One eaten warm and the other saved for later when it had cooled. This pie is most addictive. I had the recipe written down, but Mom's handwriting isn't the best in the world and everyone knows how easy it is to loose an index card!!! THANKS!5Reply