For a richer flavor, use brown butter instead of softened butter in the crust. Simply melt the butter in a saucepan over medium heat and cook until it turns golden brown and smells nutty. Let it cool slightly before adding it to the graham cracker crumbs. To prevent the crust from becoming soggy, you can blind-bake it for 10-12 minutes at 350°F (175°C) before adding the filling. Let it cool completely before adding the filling. If you don't have a heavy-bottomed saucepan, use a regular saucepan but be extra careful to stir constantly to prevent scorching.
Graham Cracker Pie
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS87
A comforting classic reimagined. This Graham Cracker Pie boasts a buttery, cinnamon-infused crust and a silky, vanilla-kissed custard filling. It's a slice of pure nostalgia, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol71 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium134 mg
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Sugar25 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins For the Crust: In a medium bowl, whisk together graham cracker crumbs, brown sugar, and cinnamon until evenly combined. (2 minutes)
02 Step
Recipe View 3 mins Add the softened butter and mix with your fingertips or a fork until the mixture resembles damp sand. (3 minutes)
03 Step
Recipe View 30 mins Generously grease an 8-inch pie pan. Press the graham cracker mixture evenly into the bottom and up the sides of the pan to form a crust. Chill in the refrigerator for at least 30 minutes to allow the crust to firm up. (30 minutes)
04 Step
Recipe View 1 mins For the Filling: In a heavy-bottomed saucepan, whisk together granulated sugar, flour, and salt until well combined. (1 minute)
05 Step
Recipe View 2 mins Gradually add the milk, whisking constantly to prevent lumps from forming. (2 minutes)
06 Step
Recipe View 1 mins Add the beaten egg yolks and whisk until the mixture is smooth and pale yellow. (1 minute)
07 Step
Recipe View 10 mins Cook over medium heat, stirring constantly with a whisk or spatula, until the mixture thickens enough to coat the back of a spoon. This should take approximately 8-10 minutes. Be patient and don't stop stirring to prevent scorching. (10 minutes)
08 Step
Recipe View 1 mins Remove from heat and stir in the vanilla extract. (1 minute)
09 Step
Recipe View 15 mins Allow the filling to cool slightly before pouring it into the prepared graham cracker crust. (15 minutes)
10 Step
Recipe View 4 hrs Cover the pie with plastic wrap, pressing it gently against the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely. (240 minutes)
11 Step
Recipe View 0 mins Before serving, garnish with a dusting of graham cracker crumbs or a dollop of whipped cream, if desired.
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RECIPE REVIEWS
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Marta Kunze
Jun 23, 2025This is my new go-to recipe for graham cracker pie. It's so much better than any store-bought version.
Brennon Toy
Jun 8, 2025This recipe is fantastic! The crust is perfectly crisp and the filling is so creamy and delicious.
Elinore Okeefe
May 27, 2025I accidentally overcooked the filling a little bit, but it still turned out great. It's a very forgiving recipe.
Coby Hermann
Nov 16, 2024The tip about using brown butter in the crust is a game-changer! It adds so much depth of flavor.
Chasity Eberthaag
Oct 24, 2024I made this pie for a family gathering and it was a huge hit! Everyone loved it. The recipe was easy to follow and the results were amazing.