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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Graham Cracker Cream Pie Recipe

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This recipe for Graham Cracker Cream Pie is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Graham Cracker Pie: (filling for 12 small graham cracker pie crusts).

Crush 1 package of graham crackers. Stir in ¼ cup of granulated sugar and ¼ cup of melted butter. Save for sprinkling on top of finished pies.

1 cup sugar
2/3 teaspoon salt
4 tablespoons cornstarch
1 1/2 tablespoons flour

Whisk above in saucepan

4 1/2 cups milk
4 egg yolks
1 1/2 tablespoons butter
2 teaspoons vanilla

Topping
additional cracker crumbs
Directions:
Directions:
Whisk sugar, salt, cornstarch and flour together in saucepan

Stir in 4 1/2 cups of milk into above mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute.
Remove from heat.
Slowly stir HALF of the mixture into 4 large, slightly beaten egg yolks.
Blend egg mixture into the remaining hot mixture.

Boil 1 minute more, stirring constantly. Remove from heat and add in 1 ½ tablespoon. of butter and 2 teaspoon. of vanilla.

Cool slightly, stirring occasionally. Pour into graham cracker crusts. Sprinkle reserved graham cracker crumbs over tops.

Don’t refrigerate…pies will become hard.
Personal Notes:
Personal Notes:
Tammy's Favorite!

 

 

 

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