Mother's Signature Graham Cracker Pie

Thanks Mother, it has now made it to cyberworld.
Thanks Mother, it has now made it to cyberworld.

Mother's Signature Graham Cracker Pie

Mother's graham cracker pie sounds like a pretty generic name for a pie since a lot of pies have graham cracker crusts. But I never heard it called anything else. I have my doubts that she is the creator of the recipe but I don't know who else to credit with it. What I do know is as far back as I can remember at every carry-in dinner and every family reunion Mother always took several graham cracker pies and I never remember any leftover pieces home, hardly even crumbs. I know people that claim they do not like meringue but that never stopped them from having a piece of graham cracker pie and scraping the meringue top off. I've heard it described as old peoples food because you don't need teeth to eat it. But young and old enjoy it equally. Mother died in 2002 but my younger sister and I have picked up the mantle and at most functions we attend one or the other of us will make several graham cracker pies (and we never take home any leftovers either). It is one of the easiest pie recipes you can make. Give it a try, I hope you enjoy it as much as we do. I hope you make it to heaven also because I know that if there is an oven there she'll have some there perfectly made graham cracker pies sharing with all that stop by.

Graham Cracker Pie Recipe

Crust:

  • 1 1/4 Graham Cracker crumbs
  • 3 Tbsp Powered sugar
  • 1/4 tsp Knox gelatin
  • 1/2 Stick margarine (do not use softened or bowl margarine)

In a 9" pie pan mix graham cracker crumbs, Knox gelatin and powdered sugar. Melt margarine, pour over crumb mixture. Stir well reserving 2 Tbsp for garnish. Press remainder around pan for shell. Refrigerate.

Filling:

  • 3 Egg yolks
  • 3 Cups milk (whole or 2%, do not use skim or 1%)
  • 3/4 Cups sugar
  • 3 Tbsp Corn starch (rounded not leveled)
  • Pinch of salt (or shake from shaker)
  • 1 tsp vanilla (3 tsp if using imitation vanilla)

Mix sugar, corn starch, milk and salt. Cook over low heat, stirring constantly until thickened (bubbling). Add vanilla, set aside to cool.

Meringue:

  • 2 Egg whites
  • 2 Tbsp powdered sugar

Beat eggs whites and powdered sugar until stiff.

Finish:

Add filling to shell, top with meringue, sprinkle reserved crumbs over meringue. Place in preheated oven (350 deg) until meringue browns.

Comments 2 comments

Matt 6 years ago

Ive wanted this receipt for years! Thank you!!!! Def. The best pie I've ever eaten!


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Dave Sibole 6 years ago from Leesburg, Oh Author

Thanks for the visit matt58. Glad I could share.

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