Graham Cracker Puddin Pie Recipes

GRAHAM CRACKER PUDDING PIE

Steps:

• Combine pudding mix and milk in a large saucepan. Prepare according to package directions.
• Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.

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.

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
• Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
• Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

GRAHAM CRACKER CREAM PIE

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.

GRAHAM CRACKER BUTTERSCOTCH PIE

Steps:

• Break or cut whole crackers in half. In a 9-in. square dish, arrange nine graham cracker halves. Break the remaining crackers in half again; stand up around the sides of the dish. In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Add sour cream; mix well. Arrange banana slices over graham crackers; top with pudding mixture. Cover and refrigerate for at least 5-6 hours. Serve with whipped topping.

GRAHAM CRACKER PUDDIN' PIE

Steps:

• Preheat oven 375 degrees F.
• Crush crackers using a ziplock bag and rolling pin.
• Add sugar and soft butter, mix well.
• Press crumb mixture into deep dish pie pan.
• Bake 7 minutes and cool.
• Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
• Add warm milk slowly to sugar mixture.
• Pour back into a sauce pan and cook over med.
• heat stirring constantly until thickened.
• Add vanilla and cool slightly.
• Pour filling into a cooled crust.
• Cover filling w/ a thin coating of butter and cool.
• Meringue: Beat room temp.
• egg whites, salt and sugar until slightly stiff and shiney.
• Add cream of tartar and beat until white firm stiff peaks.
• Spread meringue over pie making sure it touches the crust to prevent shrinking.
• Place under an oven broiler and let meringue brown a bit.
• Watch carefully as this takes only a minute.