This recipe was clipped from a newspaper and found in a large collection, marked date is 1985. An intro to the recipe mentions that years ago this was printed on the side of Nabisco graham cracker boxes.
GRAHAM CRACKER PIE
Crust
16 crushed graham crackers
1 tbsp. flour
1/2 cup white sugar
1 tsp. cinnamon
1/2 cup melted shortening
Mix all ingredients together and pack in an 8 or 9-inch pie pan. Reserve about one-fourth cup crumbs to sprinkle on top of meringue.
Filling
1/2 cup sugar
3 egg yolks
2 tbsp. cornstarch
2 cups milk
1 tsp. vanilla
Combine all ingredients except vanilla in saucepan and cook and stir until thick. Remove from heat and add vanilla. Pour into pie shell and chill. Top with meringue, brown and sprinkle with reserved crumbs.
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10 Responses to Graham Cracker Cream Pie Recipe Clipping
Thank you for sharing this recipe, my mother use to make this pie and brings back fond memories.
Thank you for this recipe! I used to make it myself, and loved it!
I have been searching for this recipe for years! It was the first recipe I found on my own and prepared on my own when I was about 13 years old. Thank you!!!
My Mom made this pie hundreds of times from h 1950’s. It was a treasured dessert. She had the recipe cut from the side of the Nabisco box. I still make it.
The recipe had NO flour and used melted butter not shortening. It may have said margarine in the
early days.
Posted on this earlier. Original had NO cinnamon but it is a nice addition.
I have this recipe cut from a Nabisco graham cracker box. Mine would date back to the early 60’s. I made this pie often–my husband’s favorite. The crust called for 20 square crackers, 1/2 stick of butter or margarine, 1/4 cup sugar. Put the crumb mixture into a 9″ pie plate and bake at 375 for 8 min. My filling recipe also called for 1/4 t. salt and 1/4 c sugar, but I think the 1/2 might work better. The directions seem easier on the 2010 clipping recipe. The recipe from 1962 says to scald the milk first, then add the blended sugar, cornstarch and salt slowly; cook over hot water in a double boiler for 10 minutes. Beat the egg yolks; blend a little hot mixture into the yolks; return to the double boiler and cook 2 minutes more, stirring constantly. Cool and add vanilla. Put meringue on top of filling and some of the crumbs, then bake at 425 about 5 min. Seems most of the meringue recipes now call for baking at 350 for a longer period. We loved this recipe.
My mother and grandmother made this pie. They called it “flapper pie”. It was a standard prairie dessert.
Excited to try the recipe! My husband’s grandmother used to make this pie & we all loved it. His mother said the secret was to cook the meringue at 425 degrees(high temp) to make it weep into the crust, making it gooey.
This recipe is in my Grandmothers Jewel tea cookbook from the 1920’s. Very good.
Does anyone have a copy of the original recipe from the box?
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