Graham Cracker Pudding Pie Recipes

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 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.

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.

VANILLA PUDDING PIE

Steps:

• Whisk together pudding mixes and milk until thick and creamy.
• Pour into crust.
• Chill until firm.
• Top with whipped cream, if desired.

NO BAKE PUDDING GRAHAM CRACKER CAKE

Steps:

• Make both the Vanilla and Chocolate pudding as directed on the box.
• Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
• Mix the whipping cream and the vanilla pudding together.
• Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
• When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
• Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
• Refrigerate the entire cake at least 3 hours.
• The graham crackers will absorb the moister from the pudding and become soft like cake.
• Cut on the corner going in to create a neat looking slice.
• Good Luck with leftovers because there never is any.