GRAHAM CRACKER PUDDING PIE
Mom's graham cracker pudding pie. Everyone loves it. Best served with a huge scoop of whipped cream!
Provided by K
Categories Desserts Pies Slab Pie Recipes
Time 4h15m
Yield 12
Number Of Ingredients 3
Steps:
- Combine pudding mix and milk in a large saucepan. Prepare according to package directions.
- Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 55.2 g, Cholesterol 9.8 mg, Fat 6.7 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 2.4 g, Sodium 358.3 mg, Sugar 27.3 g
NO BAKE PUDDING GRAHAM CRACKER CAKE
This cake takes no time to put together , is so light you could eat the entire thing yourself. We stole this recipe from my cousin who guarded with her life for years.
Provided by lunitari601
Categories Dessert
Time 20m
Yield 1 Cake, 15-25 serving(s)
Number Of Ingredients 6
Steps:
- Make both the Vanilla and Chocolate pudding as directed on the box.
- Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
- Mix the whipping cream and the vanilla pudding together.
- Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
- When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
- Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
- Refrigerate the entire cake at least 3 hours.
- The graham crackers will absorb the moister from the pudding and become soft like cake.
- Cut on the corner going in to create a neat looking slice.
- Good Luck with leftovers because there never is any.
Nutrition Facts : Calories 547.4, Fat 31.7, SaturatedFat 17, Cholesterol 96.1, Sodium 512.7, Carbohydrate 59.8, Fiber 1.8, Sugar 28.1, Protein 7.5
GRAHAM CRACKER CREAM PIE
VERY EASY and a big hit! Any flavor instant pudding may be used for this pie.
Provided by GIULIHARD
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 52.3 g, Cholesterol 9.8 mg, Fat 14.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 7.2 g, Sodium 578.3 mg, Sugar 39.8 g
S'MORES PUDDING PIE
Steps:
- For the crust: Preheat the oven to 325 degrees F.
- Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
- Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
- For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
- Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
- Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.
GRAHAM CRACKER CREAM PIE
I found this recipe in an old cookbook my mother had. I believe it was printed in the Detroit Free Press some time in the 70's. There is no prep time listed on this so I am taking a guess at it.
Provided by crazykitten
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359.3, Fat 14.6, SaturatedFat 7.7, Cholesterol 126.1, Sodium 459.1, Carbohydrate 50.5, Fiber 0.7, Sugar 35.3, Protein 7.4
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