Graham Cracker Pie

This graham cracker pie is a throwback to the kind of dessert your grandmother kept in the icebox. A cinnamon-laced crumb crust holds a silky vanilla custard made from scratch on the stovetop, all topped with meringue and a final sprinkle of reserved crumbs.

The double-boiler custard is where the magic happens. Egg yolks, milk, sugar, and cornstarch cook slowly with constant stirring until the mixture coats the back of a spoon. That’s your visual cue. Stop too early and the filling won’t set. Push past it and you’ll get scrambled eggs.

Using half the crumb mixture for the crust and saving the rest for the topping is the clever detail that ties the whole pie together. Those crumbs scattered over the meringue add crunch and echo the base, giving every bite that buttery, cinnamon graham flavor from top to bottom.

Give this pie a full two hours to cool before cutting. The custard needs that time to firm up. Slice too soon and it runs everywhere.

Pro Tips

• Press the crust firmly and evenly using the bottom of a measuring cup. Loose crumbs crumble when you cut slices.
• Stir the custard constantly while cooking. Walking away for even a minute risks lumps or scorching on the bottom.
• Cool the custard slightly before pouring into the crust. Hot filling softens the crumb base.
• Brown the meringue quickly at high heat. You want golden peaks, not a dried-out top.

Variations

• Chocolate custard: Add two tablespoons of cocoa powder to the filling mixture for a chocolate cream pie version.
• Banana layer: Line the crust with sliced bananas before pouring in the custard for a banana cream twist.