~ Graham Cracker Cream Pie ~

Cassie *


I've enjoyed this delicious pie for as long as I remember. If not at local restaurants, gram or my aunt made them. For this pie, the homemade crust is best!



★★★★★ 1 vote

6 - 8
15 Min
10 Min
Stove Top



  • 1 1/2 c
    graham cracker crumbs
  • 7 Tbsp
    butter, melted
  • 1/4 c
    brown sugar, packed
  • 1/2 tsp

  • 4 large
    egg yolks, lightly beaten
  • 1 1/4 c
  • 1 c
    heavy cream
  • 1 c
  • 1/4 c
    corn starch
  • 1 1/2 tsp
    vanilla extract
  • 1/8 tsp
  • 2 Tbsp
    butter, room temperature

How to Make ~ Graham Cracker Cream Pie ~


  1. For crust:

    Preheat oven to 325 degree F.

    Melt butter, add to crumbs, sugar and cinnamon. Mix until thoroughly blended.

    Press into a 9 inch or 9 1/2 inch pie plate ( which is what I used ) I use a cup to press on the bottom and my fingers to press sides firmly.
  2. Bake for 10 minutes and then cool completely.
  3. While crust cools, make filling.

    In a medium saucepan, over med heat, whisk together, yolks, sugar, milk, cream, vanilla, butter and salt. Whisk constantly until thickens. Lower heat and continue cooking for another seven minutes.
  4. Pour into prepared crust. Cover filling with plastic wrap, so the top of pudding doesn't form a skin.

    Chill several hours or until set enough to cut.
  5. I run about an inch of hot water in sink and set cold pie in the water, holding around edges for a few seconds to make easier to cut and remove crumb crust easily.

    Serve with a dollop of whipped cream and sprinkle with graham cracker crumbs!

Printable Recipe Card

About ~ Graham Cracker Cream Pie ~

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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