Graham Cracker Pie
This simple graham cracker pie recipe, filled with creamy vanilla pudding, comes from chef Erin French of The Lost Kitchen in Freedom, Maine.
By Yankee Magazine|Apr 07 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis simple graham cracker pie recipe, filled with creamy vanilla pudding, comes from chef Erin French of The Lost Kitchen in Freedom, Maine. It’s also featured in Season 2 of Weekends with Yankee. Learn more in the March/April 2018 Yankee feature “A Taste of What’s to Come.”
In her 2017 cookbook, The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine, Erin French writes: “My Gram wasn’t the best cook, but pies were her thing. I can still taste the sugary graham cracker crust she’d press into the tins and then top off with creamy vanilla pudding. We’d sell them at the diner, finished off with a mountain of whipped cream and a maraschino cherry. I dress up my version with a spray of Johnny-jump-ups or any other edible flower I can find.”
We adapted French’s recipe to put the deliciousness of a perfectly made graham cracker crust front and center. We love how she elevates a simple dish with attention to presentation and technique. It’s typical of French’s approach to food: Start with great ingredients, distill the flavor, make it beautiful.
Yield:
8 servingsIngredients
11 graham crackers
1/4 cup granulated sugar
7 tablespoons salted butter, melted
Instructions
Preheat oven to 350° and set a rack to the lower-third position.
In a food processor, pulse the graham crackers, sugar, and butter until well ground. Press the crust mixture into a 9-inch tart pan with a removable bottom. Bake until the crust is set but not browned, about 10 minutes, then allow it to cool.
This is a classic recipe for one of my favorite pies. In western Maryland we made this with meringue on top, and it remains my husband’s favorite birthday dessert. Enjoy!
This – along with lemon meringue pie – is one of my Mom’s best pies. Graham Cracker Pie brings back downeast memories here on the nw coast.
I love New England.
My mom made a variation of this with a light coat of meringue & additional graham cracker mix on top. It was a brother’s favorite. Brought back memories. Thanks.
I have many friends & family in New England and I love the fresh foods! Thank you for the recipes! Stay well.
11 crackers ?? does that mean 11 squares or 11 double crackers. This recipe sounds wonderful and I want to make it ! ! !
I would guess that it is 11 whole, rectangular crackers, just as they come out of the package, without breaking them apart. Using nearly a stick of butter I can’t imagine it any other way.
Going to the grocery store this weekend and praying I can find the ingredients sounds amazing. Stay healthy friends
I remember my mother making a dessert with gram crackers layered with butterscotch pudding in between. It was my favorite dessert!
I have to use gluten graham cracker crumbs. Does anyone the approximate measure in cups or ounces for the crackers?
This reminded me of a pie my gram Gert would make — except she made it with tapioca pudding! She grew up in the Midwest — and she would sprinkle the top with the crumbled grahams. We loved it. thanks for this recipe!
This sounds amazing. I bet it would be a fun twist on taste to add some lavender buds for summer! Will be making this soon.