Graham Cracker Puddin Pie
Indulge in the creamy, nostalgic bliss of Graham Cracker Puddin Pie—a dessert that combines a buttery graham cracker crust with velvety homemade vanilla pudding for the perfect balance of texture and flavor. This pie is a celebration of classic comfort with a modern twist, featuring a golden, lightly toasted crust that cradles a silky pudding filling made from scratch with whole milk, rich egg yolks, and a touch of vanilla. Top it with clouds of whipped cream and a sprinkle of chocolate shavings for an eye-catching finish worthy of any gathering. Ready in just over 30 minutes of hands-on prep, this no-fail recipe is perfect for holidays, potlucks, or an everyday sweet treat. Keywords: graham cracker crust, homemade pudding pie, vanilla pudding dessert, easy pie recipe, no-bake topping ideas.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 3 cups Whole milk
- 0.75 cups Granulated sugar
- 0.25 cups Cornstarch
- 0.25 teaspoons Salt
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Whipped cream (optional, for topping)
- 0.25 cup Chocolate shavings or sprinkles (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a medium saucepan, whisk together the milk, 0.75 cups of sugar, cornstarch, and salt until combined. Place the saucepan over medium heat.
While the mixture heats, in a separate bowl, whisk the egg yolks until smooth. Set aside.
Once the milk mixture begins to thicken slightly, ladle about 1/2 cup of the hot mixture into the egg yolks while whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, whisking constantly to avoid curdling.
Continue cooking the pudding over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5 minutes).
Remove the saucepan from heat, then stir in the 2 tablespoons of butter and vanilla extract. Mix until the butter is fully melted and incorporated.
Strain the pudding through a fine mesh sieve into a clean bowl to ensure a smooth texture. Let it cool slightly for about 10-15 minutes.
Pour the cooled pudding into the prepared crust, smoothing the top with the back of a spoon or spatula.
Cover the pie with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully chilled and set.
Once chilled, top with whipped cream and sprinkle with chocolate shavings or sprinkles, if desired, before serving.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 39.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
