Ingredients for Amish Graham Cracker Fluff
- 4 large egg yolks
- 1 cup granulated sugar
- 1 cup milk
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 4 large egg whites
- 1 cup heavy whipping cream
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1 1/2 cups graham cracker crumbs
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How to Make Amish Graham Cracker Fluff
- In a medium saucepan, whisk together 4 large egg yolks, 1 cup granulated sugar, and 1 cup milk until light and frothy.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).
- In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
- Remove the cooked egg yolk mixture from the heat. Add the bloomed gelatin and stir until completely dissolved.
- Pour the mixture into a large bowl and refrigerate until slightly thickened (about 30 minutes).
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold in 1 cup heavy whipping cream, whipped to stiff peaks, into the chilled pudding mixture.
- In a separate bowl, combine 1/2 cup (1 stick) unsalted butter, softened, 1/2 cup packed light brown sugar, and 1 1/2 cups graham cracker crumbs.
- Line the bottom of a 9x13 inch baking dish with half of the graham cracker crumb mixture.
- Pour the pudding mixture over the graham cracker crust.
- Sprinkle the remaining graham cracker crumbs evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
122g
Fat
31g
Carbs
11g
