Recipe Clipping For Graham Cracker Cream PieThis 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

Sharon Szatkowski
Published 28 March, 2011 in 8:01 am

Thank you for sharing this recipe, my mother use to make this pie and brings back fond memories.

Helen
Published 1 January, 2017 in 8:08 am

Thank you for this recipe! I used to make it myself, and loved it!

Fiona
Published 19 September, 2017 in 5:09 pm

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!!!

Judi Passerini
Published 6 January, 2018 in 9:15 pm

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.

Judi Passerini
Published 6 January, 2018 in 9:18 pm

Posted on this earlier. Original had NO cinnamon but it is a nice addition.

Cherryl Nickerson
Published 21 March, 2018 in 2:43 pm

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.

Allison Morrison
Published 18 May, 2018 in 7:13 am

My mother and grandmother made this pie. They called it “flapper pie”. It was a standard prairie dessert.

Wendy Bonds
Published 11 September, 2018 in 7:10 pm

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.

Janis
Published 16 June, 2019 in 12:55 pm

This recipe is in my Grandmothers Jewel tea cookbook from the 1920’s. Very good.

Joanne
Published 11 April, 2021 in 6:30 pm

Does anyone have a copy of the original recipe from the box?

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