GRAHAM CRACKER CREAM PIE
VERY EASY and a big hit! Any flavor instant pudding may be used for this pie.
Provided by GIULIHARD
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 52.3 g, Cholesterol 9.8 mg, Fat 14.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 7.2 g, Sodium 578.3 mg, Sugar 39.8 g
GRAHAM CRACKER PIE
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.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 34.2 g, Cholesterol 71.3 mg, Fat 9.2 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 5 g, Sodium 133.5 mg, Sugar 25.4 g
AUNT IRENE'S GRAHAM CRACKER PIE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, butter, and sugar; mix to blend.
- 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.
- Bake the crust for 10 minutes. Remove the pie crust from the oven and set it aside to cool.
- Reduce oven temperature to 325 F.
- 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.
- 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.
- Pour the hot filling into the cooled graham cracker pie crust. Set aside.
- In a mixing bowl, beat the egg whites at high speed until foamy.
- Add the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.
- Stir in the vanilla extract and gently fold.
- Spread the meringue mixture to top the prepared pie.
- 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.
- Chill the pie for at least 4 hours before serving.
- Enjoy.
Nutrition Facts : Calories 454 kcal, Carbohydrate 64 g, Cholesterol 153 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 196 mg, Sugar 51 g, Fat 18 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
GRAHAM CRACKER CREAM PIE
I found this recipe in an old cookbook my mother had. I believe it was printed in the Detroit Free Press some time in the 70's. There is no prep time listed on this so I am taking a guess at it.
Provided by crazykitten
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359.3, Fat 14.6, SaturatedFat 7.7, Cholesterol 126.1, Sodium 459.1, Carbohydrate 50.5, Fiber 0.7, Sugar 35.3, Protein 7.4
BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST
Steps:
- For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
- In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
- For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
- Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
- Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.
GRAHAM CRACKER PIE CRUST
Steps:
- Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
- Preheat oven to 325 degrees F.
- Divide dough equally and fill pie pans. Bake in preheated oven until just set.
STRAWBERRY CREAM PIE WITH GRAHAM CRUST
This is a very different and incredible strawberry pie, I checked and didn't find any others here like it. This pie uses real cream and a delicious homeade graham cracker crust.
Provided by Gods_sugarcookie
Categories Pie
Time 3h15m
Yield 6 large slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- CRUST:.
- Combine ingredients and press into a glass pie dish. Bake at 350 degrees F for 10 minutes. Let cool.
- FILLING:.
- Chop 1 cup of the strawberries. Cut remaining strawberries into halves and set aside.
- Combine the 1 cup sugar and gelatinin a 2-quart saucepan. Gradually add 1 cup water (DON'T add water amounts on back of jello box!) and stir until smooth. Add chopped strawberries. Cook until sugar and gelatin are dissolved.
- Remove from heat and cool until slightly thickened.
- Add remaining strawberries to gelatine mixture and pour into the cooled pie crust.
- Make the whipped cream: beat the cream until soft peaks form, then gradually add sugar and beat until stiff peaks form Spread over pie.
- Chill until firm, about 3 hours.
Nutrition Facts : Calories 577.6, Fat 31.7, SaturatedFat 19.1, Cholesterol 95, Sodium 275.7, Carbohydrate 73.7, Fiber 2.3, Sugar 62.7, Protein 3.7
CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST RECIPE - (4.6/5)
Provided by LisaRich
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Filling: Combine sugar, flour and salt in a medium saucepan. Stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 more minutes. Remove from heat. Stir small amount of chocolate mixture into eggs yolks. Return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat, add vanilla and butter. Pour into pie crust. cover with waxed paper, will thicken more as it cools. Top with whipped cream!
GRAHAM CRACKER CRUST
Everyone loves pie, but not everyone loves the sometimes-finicky task of making a traditional rolled-out pie crust. For them, there is this press-in crust made with just graham cracker crumbs, sugar, salt and butter. It works best with fillings that don't require the structure and heft of traditional pie dough, like this Key lime pie or this ube pie.
Provided by The New York Times
Categories pastries, dessert
Time 15m
Yield One 9-inch crust
Number Of Ingredients 4
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)
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