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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 - graham crackers, crushed
  • 2 tablespoons - sugar
  • 6 tablespoons - unsalted butter, melted
  • Filling
  • 2/3 cups - sugar
  • 1/4 teaspoons - salt
  • 2 1/2 cups - cold milk
  • 4 - large egg yolks
  • 1 teaspoons - vanilla extract
  • 1/4 teaspoons - ground nutmeg
  • 1 tablespoons - unsalted butter
  • - fresh berries
  • Directions:

    For Crust:
    Heat oven to 350 degrees F. In a food processor blend graham crackers and sugar until finely ground. Add butter and pulse until combined. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture into bottom and sides of a 9-inch pie pan. Bake until lightly browned, about 7 min. Cool while preparing filling.
    For Filling:
    In a 3-qt saucepan, whisk together sugar, salt and cornstarch.
    Add milk and egg yolks and whisk to combine. Heat mixture over medium heat, whisking constantly until mixture begins to bubble; then cook 1 minute more. Remove from heat and stir in vanilla, nutmeg and butter; place over a bowl filled with ice water to cool slightly before pouring into baked crust. Cover pie with plastic wrap and refrigerate until firm, 5 hours or overnight. Sprinkle with reserved graham cracker crumbs. Serve cold with berries -- strawberries, raspberries, blackberries or blueberries.

    Brief Description

    A delicious vanilla cream pie in a graham cracker crust.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 6 hour(s)
    Cook Time: 30 min


    Ladies Home Journal

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    Posted On:

    July 3, 2013

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