Ingredients for Graham Cracker Puddin Pie
- Graham Cracker Crumbs
- 6 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
- ¼ cup cornstarch
- ¼ teaspoon salt
- Eggs
- Whole Milk
- Real Vanilla
- 4 large egg whites, at room temperature
- ⅛ teaspoon cream of tartar
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How to Make Graham Cracker Puddin Pie
- Preheat oven to 375°F (190°C).
- Crush graham crackers into fine crumbs using a ziplock bag and rolling pin.
- In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and softened butter. Mix until well combined.
- Press crumb mixture firmly into a 9-inch deep-dish pie pan. Bake for 7 minutes. Remove and let cool completely.
- In a large bowl, whisk together ½ cup granulated sugar, cornstarch, and salt.
- Gradually whisk in the warmed milk until smooth.
- Pour the mixture into a medium saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 2-3 minutes.
- Remove from heat and stir in vanilla extract. Let cool slightly.
- Pour the cooled pudding filling into the cooled graham cracker crust.
- Brush the top of the filling with 1 tablespoon of melted butter.
- In a clean, grease-free bowl, beat egg whites with salt until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Add cream of tartar and beat until stiff, firm peaks form.
- Spread the meringue evenly over the pie filling, ensuring it touches the crust to seal.
- Place the pie under a preheated broiler for 1-2 minutes, or until the meringue is lightly browned. Watch carefully to prevent burning.
- Let the pie cool completely before serving. Refrigerate for at least 2 hours for best results.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
171g
Fat
39g
Carbs
18g
