Graham Cracker Cream Pie Recipes

Steps:

• Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes.
• Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.

Steps:

• In medium bowl, combine cracker crumbs, 1/4 cup of sugar, butter or margarine, teaspoon of the salt, cinnamon and gelatin, if desired.
• Mix well and press into bottom and up the sides of a 9-inch pie plate.
• Bake at 400°F 8 to 10 minutes; remove and cool on wire rack.
• In top of double boiler, scald milk.
• In small bowl, combine 1/4 cup of the remaining sugar, remaining 1/4 teaspoon salt and cornstarch; mix well and slowly add to hot milk, beating with wire whisk.
• Cook mixture over hot water, stirring constantly until thickened.
• Cover pan and cook another 10 minutes without stirring.
• Blend a little of the hot mixture into beaten egg yolks; return egg yolk mixture gradually to mixture in double boiler.
• Cook two minutes, stirring constantly.
• Cool; add vanilla and put into cooled crust.
• In medium bowl or electric mixer, add dash salt to egg whites and beat at high speed until soft peaks form.
• Gradually add remaining six tablespoons sugar and beat until meringue forms stiff peaks.
• Spread on top of filling sealing to the edges of the crust.
• Bake at 325°F about 30 minutes, or until meringue is lightly browned.
• Chill before serving.

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
• For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
• For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
• In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
• For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
• Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
• Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

Steps:

• To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined.
• Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use.
• To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool.
• Pour cooled filling into crust and chill before serving.

Steps:

• CRUST:.
• Combine ingredients and press into a glass pie dish. Bake at 350 degrees F for 10 minutes. Let cool.
• FILLING:.
• Chop 1 cup of the strawberries. Cut remaining strawberries into halves and set aside.
• Combine the 1 cup sugar and gelatinin a 2-quart saucepan. Gradually add 1 cup water (DON'T add water amounts on back of jello box!) and stir until smooth. Add chopped strawberries. Cook until sugar and gelatin are dissolved.
• Remove from heat and cool until slightly thickened.
• Add remaining strawberries to gelatine mixture and pour into the cooled pie crust.
• Make the whipped cream: beat the cream until soft peaks form, then gradually add sugar and beat until stiff peaks form Spread over pie.
• Chill until firm, about 3 hours.