Graham Cracker Cream Pie Recipes

Steps:

• Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes.
• Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.

Steps:

• To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined.
• Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use.
• To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool.
• Pour cooled filling into crust and chill before serving.

Steps:

• In medium bowl, combine cracker crumbs, 1/4 cup of sugar, butter or margarine, teaspoon of the salt, cinnamon and gelatin, if desired.
• Mix well and press into bottom and up the sides of a 9-inch pie plate.
• Bake at 400°F 8 to 10 minutes; remove and cool on wire rack.
• In top of double boiler, scald milk.
• In small bowl, combine 1/4 cup of the remaining sugar, remaining 1/4 teaspoon salt and cornstarch; mix well and slowly add to hot milk, beating with wire whisk.
• Cook mixture over hot water, stirring constantly until thickened.
• Cover pan and cook another 10 minutes without stirring.
• Blend a little of the hot mixture into beaten egg yolks; return egg yolk mixture gradually to mixture in double boiler.
• Cook two minutes, stirring constantly.
• Cool; add vanilla and put into cooled crust.
• In medium bowl or electric mixer, add dash salt to egg whites and beat at high speed until soft peaks form.
• Gradually add remaining six tablespoons sugar and beat until meringue forms stiff peaks.
• Spread on top of filling sealing to the edges of the crust.
• Bake at 325°F about 30 minutes, or until meringue is lightly browned.
• Chill before serving.