Graham Cracker Cream Pie

With a graham cracker crust, vanilla custard filling, and fluffy meringue topping, this Graham Cracker Cream Pie is a family favorite recipe that I’m sure you’re going to love as much as I do.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Based on my recent Instagram poll, about 70% of you had never heard of Graham Cracker Cream Pie. (Approximately 10% of that 70% knew of the pie but by a different name.) This didn’t surprise me because I’ve never seen Graham Cracker Cream Pie anywhere besides my family’s gatherings. I don’t want folks to miss out on all the deliciousness, so I’m here today to share the recipe with you.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

What is Graham Cracker Cream Pie?

Graham Cracker Cream Pie is a simple cream pie recipe. It consists of a graham cracker crust, vanilla pudding (custard), and meringue topping. That’s it.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

And while I realize that may sound sort of boring, there are times when basic is best. This classic recipe came into our family via my maternal side. My grandma, who got the recipe from her mother, made it throughout my childhood. My mom and aunt took over after that, and now I suppose it’s my turn. (My mom and aunt still make it, too.)

How Do You Make Graham Cracker Cream Pie?

The recipe is fairly straightforward, but it helps to have some pie baking skills and experience. If you’re a novice baker, the pudding and meringue can be tricky. That’s what kept me from trying this recipe for so long. However, as you can see, I managed with no issues.

The first step is preparing the graham cracker crust, which is a combination of graham cracker crumbs, sugar, and butter. The mixture gets pressed into a 9-inch pie dish and baked for 10 minutes. After it cools, the pudding is added.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

To make the vanilla custard pudding, mix and heat the milk, eggs, sugar, and corn starch. Once the pudding thickens, remove it from the heat and whisk in butter and vanilla extract. (The full ingredient list and instructions are in the printable recipe card below.)

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Pour the pudding into the graham cracker crust.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Now, it’s time to make the meringue. I find this easiest to do in a stand mixer with a whisk attachment. For best results, the egg whites should be at room temperature. Beat the egg whites with a bit of cream of tartar and slowly add the sugar. Continue beating until stiff.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Next, put the meringue on the hot pudding. (The pudding needs to be hot to prevent the meringue from “weeping.“) I found it’s easy to spread the meringue with a small offset spatula.

If desired, use a regular spatula to create peaks in the meringue. Do this by slightly pressing the spatula into the meringue and then pulling up quickly.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

When the meringue is nicely peaked, return the pie to the oven for 15-20 minutes or until the meringue is lightly browned.

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

That’s it! You’ve made a Graham Cracker Cream Pie.

You’ll want to give your pie plenty of time to cool and set before serving.

As I mentioned above, this pie is one of my family’s favorites. We have it at almost every family gathering and holiday meal, especially during the holiday season.

Looking for more delicious pie recipes? Try these:

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Give this Graham Cracker Cream Pie recipe a try. I think you’ll enjoy it as much as we do!

Happy baking!

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Graham Cracker Cream Pie

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: cream pie, dessert, graham cracker, pie
Servings: 8 people
Prep Time 20 mins
Cook Time 30 mins
With a graham cracker crust, vanilla custard filling, and fluffy meringue topping, this Graham Cracker Cream Pie is a family favorite recipe that I'm sure you're going to love as much as I do.


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons melted butter
  • 2 2/3 cups whole milk
  • 4 egg yolks
  • 1 cup sugar
  • 4 tablespoons corn starch
  • 1 teaspoon vanilla
  • 3 tablespoons butter
  • 5 eggs whites - room temperature
  • 1/3 cup sugar
  • 1 teaspoon cream of tartar


  • Begin by preheating the oven to 350 degrees F.
  • In a medium bowl, mix the graham cracker crumbs with the sugar. Stir in the butter until the mixture resembles wet sand. Press the mixture into the bottom and sides of a 9-inch pie dish to create an even layer. Bake for 10 minutes. Remove from the oven and allow to cool.
  • In a medium saucepan, add the milk, egg yolks, sugar, and corn starch. While whisking frequently to prevent the mixture from burning, cook on medium heat until the mixture thickens and just starts to boil. Remove from heat and stir in the vanilla extract and butter. Whisk to combine. Pour this mixture into the cooled pie crust.
  • Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Beat on high until the egg whites start to foam. Add the cream of tartar. Then slowly pour the sugar into the egg whites while mixing. Continue beating until stiff peaks form.
  • Spread the meringue over the hot custard pudding. If desired, use a spatula to create "peaks" in the meringue by slightly pressing the spatula into the meringue and pulling it out quickly. Repeat across the top of the pie.
  • Place the pie back into the 350-degree-F oven. Bake for an additional 15-20 minutes or until the meringue is golden brown.
  • Allow the pie to cool and set before serving.

Nutrition Facts

Calories: 447kcalCarbohydrates: 62gProtein: 7gFat: 19gSaturated Fat: 11gCholesterol: 140mgSodium: 288mgPotassium: 237mgFiber: 1gSugar: 50gVitamin A: 655IUCalcium: 121mgIron: 1mg
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Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Learn how to make this delicious Graham Cracker Cream Pie. #grahamcracker #cream #pie #dessert #recipe #creampie

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.

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  • Lisa Sharpe at

    Does this pie require refrigeration? I am assuming yes?

    • Faith at

      My mother always kept hers refrigerated, if there was any left
      I’m from Pennsylvania and since I’ve moved to the south , many years ago I still rarely see it being made

  • Elaine at

    My maternal grandmother always made a pie by this name. It was quite similar in that it had the graham cracker crust and the meringue on top. However, though it had a custard filling, it was more like a caramel one, containing brown sugar. It was delicious! I’ve made it only once since she passed away several years ago.

  • Jessica Wempe at

    My meringue isn’t getting thick? How can I fix that??

  • Norma Huffaker at

    I have read that it is very important to spread the meringue all the way to the pie crust so the filling is entirely covered; is that true?

    • Faith at

      Yes, the meringue shrinks just a tiny bit so I make sure my meringue covers the pie and pie crust completely

  • Claudette Mosier at

    It was so exciting to see this recipe under this name. I have been making it for 59 years. Like you I have never known anyone who had heard of it before. I got it from my husband’s mother and most of the family who made it are gone now. My kids all make it but the next generation has different tastes and I’m sure it will die out. They just don’t know what they are missing.
    Our recipes are identical except we put cinnamon in the crust. We also put some of the crumbs on the top of the meringue.
    Thanks so much for posting this. It was a bit of nostalgia on this Christmas morning. I had just finished making 2 for dinner

    • Debbie at

      I too make this pie with the cinnamon and sprinkle some of the crumbs on the meringue. My Grandmother first made this for my Dad and his siblings ( they called it Candy Pie) then my mother made it, she taught me and my siblings how to make it. Now my son makes it. We have this at every family gathering. I always thought this was exclusive to my family until I saw it mentioned in a column in the Boston Globe newspaper, probably 25 years ago. Apparently, (probably over 75 years ago now) the recipe had been on the box of Graham Crackers. I love this pie! Thanks for sharing.

  • Anthony D. Johnson at

    Do you use vanilla or vanilla extract? I see vanilla in the ingredients and extract in the instructions.

  • Peggy L Stortz at

    My custard went watery AFTER it baked (with meringue) 🤔😩

  • Peggy L Stortz at

    I thought it was a bit too sweet for my taste.

  • Brenda Hearn at

    I’ ve made this pie for years. Usually cook filling in double boiler to avoid it burning. Other than that, recipe is the same.
    I originally had it in Pennsylvania, therefore, I’ve never seen it made in any place in the south, feel it is a northern dessert.
    It is great no matter what part of the country you live in. I came across your blog today and know I will be making one very soon. I’ve been thinking graham cracker cream pie for a few months now so this is great. I have also made it with Splenda and about a 1/4 cup of real sugar because the texture of the crust is much better with real sugar granules.

  • Susan Sabatine at

    This was one of my favorites. The only little difference was my mom saved a little of the graham cracker crumbs and sprinkled it over the meringue to finish it. We called it graham cracker crumb pie. Wonderful!! Never made it but might have to now. I often asked for it for my birthday.

  • LILY at

    While the actual pie was delicious. I had trouble putting the meringue on and then baking it I wound up with a soupy custard filling. I lost half of the pie before chilling it

    • Michael Wurm, Jr. at

      Tell me more. Why did you struggle with the meringue? Meringue can require some practice to “perfect”. In terms of the custard, my guess is that your custard wasn’t thick enough – perhaps it wasn’t cooked long enough on the stove.

      As I mentioned in the post above, this pie can be tricky especially the meringue and pudding. I hope you’ll give it a try again. I’m sure you’ll have it mastered in no time!

      xo Michael

      • Gina Kennedy at

        I had no problem with meringue topping but on 2 attempts the pudding was really soupy too. Is there something that can help firm up the custard part of the pie so that it can be sliced? When we served ours the crust and topping were fine and the pudding just poured out all over the plate. Tasted good but looked nothing like a slice of pie.

      • Michael Wurm, Jr. at

        Hi there Gina! So sorry you had troubles. It sounds like the pudding wasn’t cooked long enough. You can also add in a little extra cornstarch if you’d like.

        xo Michael

    • Aimee at

      This pie is a favorite of my mom’s my grandma used to make it for her every year on her birthday. Between this one and the butterscotch cream pie my mom will tell you she had the same problem with the custards coming out soupy. I remember one year pulling straws out as a joke. In any event, the one difference my mom found between her and my grandma was that my mom had a gas stove/oven at the time and my grandma had an electric stove/oven. Once my mom had an electric oven, she no longer seemed to encounter the soupy middle. No real proof that this was the cause, but food for thought if you do have a gas range.

  • DWG at

    This is similar to an old family recipe we have made for 50+ years … we sprinkle chopped walnuts on the top of the meringue though! It really adds something!

  • Judy at

    I remember a butterscotch pie similar to this. Could you change white sugar for turbinado or brown sugar?

    • Michael Wurm, Jr. at

      I don’t know. I don’t make it with either of those sugars. You could try, but I can’t guarantee results.

      xo Michael

  • erika at

    HI Michael, i am so glad i came across this recipe today. I am going to make this for our Christmas Eve dessert. It looks straight forward and the best thing is i have all the ingredients on hand….those are the best kind of recipes. Thank you for sharing this family recipe. Merry Christmas and all the best in 2020

  • Cheri at

    I grew up with this pie on holidays too
    I always have trouble with the meringue
    My grandmother used just a bowl & spoon
    To whip the egg whites – I remember her walking around the kitchen as she did it !

    • Michael Wurm, Jr. at

      Awww. I love that! Thank goodness for mixers!

      xo Michael

  • Barb Rajchel at

    So proud Michael, you absolutely hit this one on the mark! Your Grandmothers would be proud!!!

  • Mary E at

    You need to open a bakery. 😋

  • Landrie at

    The meringue on your pie is gorgeous! Thanks for sharing the tip about putting it on while the pudding is still hot. I learned that trick from my mom.

    • Michael Wurm, Jr. at

      Yes! I had to call my Mom for that one. It wasn’t noted in the recipe she gave me. I was glad I asked.

      xo Michael

  • Wilma at

    This is our family recipe for coconut cream pie (add 1/2 c – 3/4 c coconut to the pudding along with the butter and vanilla). We then sprinkle coconut on top of the meringue before placing it in the oven.

    Your blog is still my favorite!

    Merry Christmas, Michael, to you and your family.

    • Michael Wurm, Jr. at

      Yes! Love coconut cream pie too! We usually do a regular pie crust for that too.

      Merry Christmas!
      xo Michael

    • Cheri at

      My family adds coconut sometimes too!

  • Mary at

    This pie sound just like one my mother made when I was young! Can’t wait to try it. Thank you for all your inspiring posts since I found your website this fall. I look forward to them! Happy Holidays

    • Michael Wurm, Jr. at

      Thank you, Mary!!

      Merry Christmas!
      xo Michael

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