I have a sweet tooth and I favor chocolate so much it is easy for me to turn down almost every non-chocolate sweet offering. So I wasn’t very excited about Graham Cracker Cream Pie – but I was pleasantly surprised with how this turned out, the buttery graham cracker crust is a perfect compliment to the cream filling.
8 Tbsp. (1 stick) butter, divided
3 egg yolks
2-3/4 cups whole milk
Whipped Cream for 1 pie
1-1/2 cup crushed graham crackers, about two packages
1 cup granulated sugar, divided
1/4 tsp. salt
1/3 cup all-purpose flour
1/2 tsp. vanilla extract
Bake pie crust
Preheat oven to 350 degrees-F. Melt 6 Tbsp. of butter and place in a small mixing bowl. Combine graham cracker crumbs and 1/4 cup sugar with butter. Mix with a spoon until incorporated. Reserve 1/4 cup of the mixture and set aside. Pat remaining mixture into a 9-inch metal pie pan, pushing crumbs up the sides and patting crumbs evenly and firmly. Bake for 10 minutes. Remove from oven and let cool to room temperature.
In a medium mixing bowl, combine the remaining 3/4 cup sugar, flour, and salt, and set aside. Scald the milk in a large saucepan over high heat. Reduce heat to medium and slowly add the sugar and flour mixture into the scalded milk. Continue stirring until mixture is thickened. Cover and cook for 2 minutes. While mixture cooks, beat egg yolks in a small mixing bowl. Add a few tablespoons of the hot mixture into the egg yolks and stir to temper the eggs. Pour egg mixture into the saucepan and stir. Cook for an additional minute, then remove from heat. Stir in butter and vanilla extract and set aside to cool until warm.
Cover pie with plastic wrap and chill in the refrigerator for at least 2 hours, preferably overnight.
When pie is chilled, remove plastic wrap and top with Whipped Cream. Sprinkle reserved crumb mixture over Whipped Cream. Return pie to refrigerator until ready to serve. Slice and serve cold.