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Graham Cracker Pie

Randy Mayor; Jan Gautro
Yield 8 servings (serving size: 1 slice)
Sky-high pie recipes are a hit on dessert buffets all year long. Pair with fresh seasonal berries.


  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1/4 cup butter, melted
  • Cooking spray
  • Filling:
  • 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
  • Meringue:
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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°.

  3. 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.

  4. 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.