How To Make A Pie Crust With Graham Crackers Aunt Irene’s Incredibly Delicious Graham Cracker Pie

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20 mins

35 mins

Chill :
4 hrs

4 hrs 55 mins

8 servings
Nutrition Facts (per serving)
454 Calories
18g Fat
64g Carbs
9g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 8
Amount per serving
Calories 454
% Daily Value*
Total Fat 18g 24%
Saturated Fat 10g 48%
Cholesterol 153mg 51%
Sodium 196mg 9%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 2%
Total Sugars 51g
Protein 9g
Vitamin C 0mg 0%
Calcium 105mg 8%
Iron 1mg 7%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Graham cracker crusts are found in multiple recipes for creamy pies, but what some of us have enjoyed over the years as a graham cracker pie seems to be unknown to most. A graham cracker pie is not just any pie made with the famous crust. Instead, it’s a silky and beautifully simple vanilla custard pie, covered in meringue, sitting in a buttery crust of, you guessed it, graham crackers. The fact that it sounds basic doesn’t mean it isn’t amazing; sometimes with sweet treats, less is more.

Graham cracker crumbs are sprinkled over the topping to add some texture and crunch but also to give a pretty decoration to the pie. This recipe comes from a beloved auntie who used to make this pie for family gatherings. In her version, a meringue topping is what covers the pie, but other variations of this recipe finish it with a lightly sweetened whipped cream topping or a ready-made whipped topping. In either case, the pie is a perfect ending to a meal as it’s sweet enough and not overpowering. Besides, who doesn’t like vanilla?

This is the perfect pie to make in the afternoon and chill until dinner time, as it needs some time in the fridge to firm up after it’s baked. If you’re lucky enough to have leftovers, store them in the refrigerator for up to two days, loosely tented with foil. If making the pie outside of the U.S., the closest to graham crackers are digestive biscuits.


For the Crust:

  • 1 3/4 cups graham cracker crumbs

  • 6 tablespoons unsalted butter, melted

  • 1/3 cup granulated sugar

For the Filling:

  • 1 cup granulated sugar

  • 1/4 cup cornstarch

  • 1 dash salt

  • 2 cups whole milk

  • 4 large egg yolks

  • 2 tablespoons unsalted butter, cut into small pieces

  • 2 teaspoons pure vanilla extract

For the Meringue Topping:

  • 4 large egg whites, room temperature

  • 1/4 teaspoon cream of tartar

  • 6 tablespoons granulated sugar

  • 1/2 teaspoon pure vanilla extract

Steps to Make It

Make the Crust

  1. Gather the ingredients.

  2. Heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, butter, and sugar; mix to blend.

  3. Use 3/4 of the graham cracker mixture to cover a deep-dish pie pan. Press the mixture well with your fingers to cover the bottom and sides of the dish. Set aside the remaining mixture for later use.

  4. Bake the crust for 10 minutes. Remove the pie crust from the oven and set it aside to cool.

  5. Reduce oven temperature to 325 F.

Make the Filling

  1. In a heavy, medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, or about 5 to 6 minutes.

  2. Continue cooking, whisking, until very thick, about 1 to 2 minutes longer. Remove from heat and whisk in the butter, a few pieces at a time. Stir in the vanilla and mix well.

  3. Pour the hot filling into the cooled graham cracker pie crust. Set aside.

Make the Meringue

  1. In a mixing bowl, beat the egg whites at high speed until foamy.

  2. Add the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.

  3. Stir in the vanilla extract and gently fold.

  4. Spread the meringue mixture to top the prepared pie.

  5. Sprinkle with the reserved graham cracker mixture and place the pie in the oven for 12 to 15 minutes, or until the meringue is browned.

  6. Chill the pie for at least 4 hours before serving.

  7. Enjoy.

Video about How To Make A Pie Crust With Graham Crackers

BEST Graham Cracker Crust Recipe

NEVER buy a store bought crust again when you can make my Graham Cracker Crust recipe! This easy recipe has just 4-ingredients and can be used for ANY pie – bake or no-bake!


1 1/2 cups graham cracker crumbs from about 9 whole graham crackers
1/4 cup packed brown sugar
1/2 teaspoon cinnamon optional
Pinch of salt
7 tablespoons unsalted butter melted
If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.
To make a baked pie: Preheat oven to 325°. Bake crust for 10 minutes. Fill with pie filling and bake according to recipe directions.


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