My dear mom had two or three dessert recipes I have neither seen or heard of since my youth, and this one is my favorite. I make it every year for my birthday. As you may prefer, you can combine your favorite graham cracker crust recipe with your fave vanilla cream pie filling just as well. You will find the flavors remarkably delicious together.


  • For the crust:
  • 10 Graham Crackers (one wrapped inner package) crushed or blended
  • 1/4 cup brown sugar
  • 6 Tbsp. melted butter
  • For the pie filling:
  • 2-1/2 c. whole milk
  • 3/4 c. sugar
  • 2 egg yolks
  • 3-1/2 Tbsp. cornstarch
  • 1-1/2 tsp. vanilla
  • 1-2 Tbsp. butter
  • For the topping:
  • 1/2 pt whipping cream, or a little more
  • 1-2 Tbsp. sugar or 2-3 Tbsp. powdered sugar
  • 1/2 tsp. vanilla


For the graham cracker crust:
Toss the ingredients together and press into a 9" pie pan. Bake at 325 deg. for 10 minutes.

For the cream pie filling:
Combine 2 c. of the milk and the 3/4 c. sugar in the top of a double boiler over hot water. While the milk heats, combine the remaining 1/2 c. of milk with the 2 egg yolks and the cornstarch. Stir into the hot milk and sugar and stir until thickened and almost ready to boil. Remove from the heat and stir in the vanilla and cold butter. (I use salted butter and do not add any extra salt).

If the graham cracker crust is still hot, pour the hot filling into it and let cool on a pie rack until rather warm, then place into the refrigerator until cold. This pie has a rather "soft" filling that will spread a bit upon serving. If the crust is cool, let the filling cool also, then place it into the prepared crust and chill in the refrigerator.

To serve, whip the cream to a rather stiff consistency and add the sugar and vanilla. Serve it on the pie a piece at a time or topping the whole thing.

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Submitted 5/1/08.
Source: Mrs. Billie Uhlmann, nee Cummins
Submitted By: Mark Uhlmann
Graham Cracker Cream Pie