Graham Cracker Pie

Graham Cracker Pie Recipe
Randy Mayor; Jan Gautro
Sky-high pie recipes are a hit on dessert buffets all year long. Pair with fresh seasonal berries.


8 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Caloriesfromfat 28 %
Fat 9.3 g
Satfat 4.4 g
Monofat 3 g
Polyfat 1.2 g
Protein 6.2 g
Carbohydrate 47.3 g
Fiber 0.1 g
Cholesterol 72 mg
Iron 1 mg
Sodium 319 mg
Calcium 91 mg


1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1 tablespoon all-purpose flour
1/4 cup butter, melted
Cooking spray
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups fat-free milk
2 large eggs, lightly beaten
1/4 teaspoon vanilla extract
3 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/3 cup sugar


Preheat oven to 350°.

To prepare crust, combine first 3 ingredients, and stir well with a whisk. Add melted butter; toss until moist. Reserve 2 tablespoons crumb mixture; set aside. Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray. Bake at 350° for 15 minutes, and remove from oven. Reduce oven temperature to 325°.

To prepare the filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan; stir in milk. Bring the mixture to a boil over medium heat. Cook for 1 minute, stirring constantly. Gradually add the hot milk mixture to eggs, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat, and stir in 1/4 teaspoon vanilla. Pour the hot filling into prepared crust.

To prepare meringue, place the egg whites and the cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over the hot filling, sealing to edge of crust. Sprinkle with the reserved crumb mixture. Bake at 350° for 15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours.