Best Graham Cracker Pie Recipes

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PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

GRAHAM CRACKER PIE CRUST



Graham Cracker Pie Crust image

This recipe is from the box of Keebler Graham Cracker Crumbs. To save time, you can also try Keebler Ready Crust Pie Crust.

Provided by senseicheryl

Categories     Dessert

Time 13m

Yield 9 inch pie crust, 8 serving(s)

Number Of Ingredients 3

1 1/4 cups graham cracker crumbs, Keebler brand
3 tablespoons sugar
1/3 cup butter, melted (or margarine)

Steps:

  • Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended.
  • Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
  • Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.

Nutrition Facts : Calories 141.6, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 130.1, Carbohydrate 14.8, Fiber 0.4, Sugar 8.8, Protein 1

GRAHAM CRACKER PIE



Graham Cracker Pie image

This is a great pie! My grandma makes it for me - it is my favorite!

Provided by Jolene

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 10

1 cup graham cracker crumbs
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ cup butter, softened
½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract

Steps:

  • To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined.
  • Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use.
  • To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool.
  • Pour cooled filling into crust and chill before serving.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 34.2 g, Cholesterol 71.3 mg, Fat 9.2 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 5 g, Sodium 133.5 mg, Sugar 25.4 g

PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST



Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust image

Provided by James Briscione

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

1 cup graham cracker crumbs
3/4 cup chopped pecans
2 cups sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
8 ounces cream cheese, at room temperature
1 tablespoon vanilla extract
3 large eggs, at room temperature
One 15-ounce can pure pumpkin
1 tablespoon pumpkin pie spice
Whipped cream for serving, if desired

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
  • Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
  • Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
  • Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
  • Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
  • Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST



Banana and Coconut Cream Pie with Graham Cracker Crust image

Provided by Nancy Fuller

Categories     dessert

Time 4h40m

Yield 8 servings

Number Of Ingredients 17

1/2 cup unsalted butter, melted, plus more for greasing
1 1/4 cups graham cracker crumbs (about 24 graham crackers)
1/4 cup sugar
1/8 teaspoon salt
2/3 cups granulated sugar
1/3 cup flour
1 1/2 cups whole milk
1/4 cup coconut milk
1/4 cup sweetened condensed milk
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 egg yolks, beaten
2 tablespoons butter, cut into small pieces
2 cups sliced bananas (about 2 bananas)
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 cup toasted coconut chips, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
  • In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
  • For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
  • Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
  • Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

GRAHAM CRACKER CREAM PIE



Graham Cracker Cream Pie image

VERY EASY and a big hit! Any flavor instant pudding may be used for this pie.

Provided by GIULIHARD

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 4

1 (9 inch) prepared graham cracker crust
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups frozen whipped topping, thawed

Steps:

  • Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes.
  • Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 52.3 g, Cholesterol 9.8 mg, Fat 14.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 7.2 g, Sodium 578.3 mg, Sugar 39.8 g

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST



Sweet Potato Pecan Pie with Homemade Graham Cracker Crust image

The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.-Heather Hunsaker, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 23

1-3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1-1/2 cups mashed sweet potatoes
1 cup apple butter
3/4 cup evaporated milk
3 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
TOPPING:
1-1/4 cups chopped pecans
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 701 calories, Fat 40g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 490mg sodium, Carbohydrate 81g carbohydrate (54g sugars, Fiber 5g fiber), Protein 9g protein.

STRAWBERRY CREAM CHEESE PIE WITH GRAHAM CRACKER CRUST



Strawberry Cream Cheese Pie With Graham Cracker Crust image

My mom has made this ever since I can remember, and it's always a show stopper wherever I take it. I've tried it with blueberries and peaches too, and it's just as good. Substitute your favorite fruit for an out-of-this-world dessert.

Provided by amyterese

Categories     Pie

Time 1h10m

Yield 2 pies, 12-16 serving(s)

Number Of Ingredients 10

1 quart fresh strawberries
2 tablespoons minute tapioca
1/4 cup granulated sugar
9 graham crackers, crushed
1/4 cup butter, melted
1/4 cup granulated sugar
1 (4 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 pint heavy whipping cream

Steps:

  • Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
  • Cook on medium heat, stirring constantly until mixture thickens.
  • Remove from heat and let cool.
  • Combine graham cracker crumbs and 1/4 cup granulated sugar.
  • Add melted butter to the cracker/sugar mixture until evenly coated.
  • Press into pie tins.
  • Bake for about 10 minutes at 350 degrees.
  • Let cool.
  • Mix cream cheese, powdered sugar and vanilla until well blended.
  • Whip cream until stiff.
  • Fold whipped cream into cream cheese mixture.
  • Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
  • Store in refrigerator until strawberry topping is cooled.
  • Carefully spoon strawberry topping into the depression previously made in the filling.
  • Store in refrigerator until ready to serve.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST AND CRUMB TOPPING



Blueberry Pie with Graham Cracker Crust and Crumb Topping image

I've been making this blueberry pie for a few years now, it's wonderful. You can also substitute other berries for the blueberries!

Provided by Amy Freeman

Categories     Pies

Time 1h25m

Number Of Ingredients 16

PIE CRUST
1 1/2 c graham cracker crumbs
1/2 c melted butter
1/8 c water
PIE FILLING
3-4 c fresh or frozen blueberries (without syrup)
7 Tbsp cornstarch
3 Tbsp water
4 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp allspice
2/3 c sugar
TOPPING
1/4 c sugar
1/2 c flour
1/4 c butter (softened)

Steps:

  • 1. Pre-heat oven to 375.
  • 2. Graham Cracker Crust: Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving)
  • 3. Rinse blueberries. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
  • 4. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch in a bowl and mix well! stir in either 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in (optional)
  • 5. Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up.
  • 6. Pour blueberries into pie crust. There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
  • 7. pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don't worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.
  • 8. Crumb Topping: 1/4 cup sugar 1/2 cup flour 1/4 cup butter Mix together in a small bowl and sprinkle it over the pie.
  • 9. Bake 375F for 1 hour or until golden brown and filling is bubbly. Will keep 1 week in the frige (if it lasts that long)

GRAHAM CRACKER PUDDING PIE



Graham Cracker Pudding Pie image

Mom's graham cracker pudding pie. Everyone loves it. Best served with a huge scoop of whipped cream!

Provided by K

Categories     Desserts     Pies     Slab Pie Recipes

Time 4h15m

Yield 12

Number Of Ingredients 3

2 (5 ounce) packages non-instant chocolate pudding mix
6 cups milk
1 (16 ounce) package graham crackers

Steps:

  • Combine pudding mix and milk in a large saucepan. Prepare according to package directions.
  • Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 55.2 g, Cholesterol 9.8 mg, Fat 6.7 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 2.4 g, Sodium 358.3 mg, Sugar 27.3 g

GRAHAM CRACKER (OR VANILLA WAFER) PIE CRUST



Graham Cracker (Or Vanilla Wafer) Pie Crust image

I found this recipe in the first issue of Cooking Light and it really is great. Adding the egg white is a brilliant idea! Holds together very well. I am diabetic so I love the reduced sugar and reduced fat content.

Provided by Joanne Bryant

Categories     Pie

Time 18m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 8

1 1/4 cups graham cracker crumbs
3 tablespoons sugar (or Splenda)
3 tablespoons butter or 3 tablespoons margarine
1 egg white
1 1/4 cups vanilla wafer crumbs
2 tablespoons sugar (or Splenda)
3 tablespoons butter or 3 tablespoons margarine
1 egg white

Steps:

  • In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
  • Pulse until blended.
  • Add egg white and pulse until evenly moistened.
  • Press into a 9" pie plate.
  • Bake at 375 degrees for 8-10 minutes.
  • Cool completely before using.

GRAHAM CRACKER PIE CRUST



Graham Cracker Pie Crust image

Provided by Food Network

Categories     dessert

Time 45m

Yield 2 pies

Number Of Ingredients 7

8 ounces butter
2 ounces granulated sugar
2 ounces honey
10 ounces all-purpose flour
3 ounces whole-wheat flour
1 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
  • Preheat oven to 325 degrees F.
  • Divide dough equally and fill pie pans. Bake in preheated oven until just set.

GRAHAM CRACKER CREAM PIE



Graham Cracker Cream Pie image

I remember my Gram always having this pie around, and at many restaurants in Pa..I am not sure if that is where it originated, but I never see them anymore. They are so good..vanilla custard on a home made graham cracker crust, and topped with meringue, then sprinkled leftover crumbs atop the Meringue. I borrowed this picture,...

Provided by Cassie *

Categories     Pies

Time 35m

Number Of Ingredients 13

CRUST
18 graham crackers, crushed
1/2 c melted butter
1/2 c sugar
CUSTARD
2 c milk
1/3 c flour
1 c sugar
3 egg yolks
MERINGE
3 egg whites
1 tsp sugar
1/2 tsp vanilla

Steps:

  • 1. Crust: Roll crackers out fine, then add butter and sugar. Mix well. Line pie plate with mixture, reserving 1/3 for the top.
  • 2. Custard: Mix flour and sugar. Beat egg yolks and add to milk. Pour flour mixture into milk mixing as you go. When blended, cook mixture in a double broiler stirring constantly until thick. Add vanilla. Pour over graham cracker crust.
  • 3. Meringue: Beat egg whites, sugar and vanilla until stiff. Spread mixture over custard. Sprinkle remaining graham cracker crust crumbs over meringue. Bake pie for 20 minutes at 350°.

GRAHAM CRACKER-COCONUT PIE CRUST



Graham Cracker-Coconut Pie Crust image

In my search for the ultimate coconut cream pie, I came across this recipe. Wonderful stuff! from Icebox Pies cookbook.

Provided by skat5762

Categories     Dessert

Time 17m

Yield 1 pie crust

Number Of Ingredients 5

11 whole graham crackers (to yield apprx. 1 1/3 cups crumbs)
1/8 stick cup unsalted butter, melted
1/2 cup sweetened flaked coconut
1 teaspoon pure coconut extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350-degrees.
  • Place graham crackers in food processor and process until finely ground.
  • Can also put them inside plastic bag and use a rolling pin to grind down by hand.
  • Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
  • Press mixture evenly across 9-inch pie plate.
  • Bake crust until crisp, about 7 minutes.
  • Let cool completely before filling.
  • Crust may be tightly wrapped in plastic and frozen up to one month.

Nutrition Facts : Calories 995.6, Fat 43.5, SaturatedFat 24.2, Cholesterol 30.4, Sodium 1345.9, Carbohydrate 140.6, Fiber 6.4, Sugar 68, Protein 12.1

PRETZEL GRAHAM CRACKER PIE CRUST



Pretzel Graham Cracker Pie Crust image

This is a salty-sweet crust for cream-type pies.

Provided by Mikekey *

Categories     Pies

Time 20m

Number Of Ingredients 4

1 c graham cracker crumbs
1 c pretzel crumbs
1/2 c granulated sugar
12 Tbsp butter, melted

Steps:

  • 1. Preheat oven to 375F.
  • 2. In a large bowl, mix all ingredients together.
  • 3. Press into a 9" pie plate. Bake 6-7 minutes or until set. Cool and use with your favorite no-bake filling.

EASY PAT-IN PRESS-IN WHOLE WHEAT PIE CRUST - GRAHAM CRACKER SUB.



Easy Pat-In Press-In Whole Wheat Pie Crust - Graham Cracker Sub. image

Thanks to the reviewer who tried this recipe without the sugar - and let me know it does *not* work that way after all. I had not tried it that way myself before posting; now that I know, I've updated the recipe. It really is a great dessert pie crust, though, as the other reviews confirm. This pie crust is best with fillings which contain milk or cheese - for example, it goes very well with Fudgy Peanut Butter Ricotta Pie (Recipe #101297). In general, it's a good substitute for a graham cracker crumb crust.

Provided by tmkurth

Categories     Savory Pies

Time 15m

Yield 1 pie shell, 8 serving(s)

Number Of Ingredients 4

1 cup whole wheat flour
8 tablespoons unsalted butter, softened, cut in small pieces
3 tablespoons brown sugar
1/8 teaspoon salt (optional)

Steps:

  • Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
  • Press over bottom and sides of 9-inch pie plate.
  • Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.

Nutrition Facts : Calories 172.5, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 3.3, Carbohydrate 15.9, Fiber 1.6, Sugar 5.1, Protein 2.1

CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST RECIPE - (4.6/5)



CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST Recipe - (4.6/5) image

Provided by LisaRich

Number Of Ingredients 16

Crust:
Ingredients
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray
FILLING:
1 Cup Sugar
1/4 tsp Salt
2 Cups Whole Milk
3 Beaten Egg Yolks
2 Tbsp Butter
2 1oz Squares unsweetened Chocolate
1/3 Cup Flour
1 tsp Vanilla

Steps:

  • Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Filling: Combine sugar, flour and salt in a medium saucepan. Stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 more minutes. Remove from heat. Stir small amount of chocolate mixture into eggs yolks. Return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat, add vanilla and butter. Pour into pie crust. cover with waxed paper, will thicken more as it cools. Top with whipped cream!

BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST



Butternut Squash Pie With Graham Cracker Crust image

Make and share this Butternut Squash Pie With Graham Cracker Crust recipe from Food.com.

Provided by ellamaesplace

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup butternut squash, cooked and mashed
3/4 cup nonfat milk
2 eggs
1/2 cup dark brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon ginger
2 teaspoons cinnamon
1/8 teaspoon salt
1 graham cracker crust

Steps:

  • Preheat oven to 350 degrees.
  • In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .

Nutrition Facts : Calories 314, Fat 11.7, SaturatedFat 2.6, Cholesterol 71.1, Sodium 323.7, Carbohydrate 48.8, Fiber 1.5, Sugar 35.1, Protein 5.1

PUMPKIN PIE WITH GRAHAM CRACKER CRUST



Pumpkin Pie With Graham Cracker Crust image

This recipe comes from a 3 volume set of holiday recipes. I used real pumpkin, the graham cracker pie crust, and have added Allspice to the original recipe. This pie is highly demanded by family and friends every year. It even turned a Non-pumpkin pie eater into a genuine fan!

Provided by Tower_Keeper

Categories     Dessert

Time 1h5m

Yield 1 Pie

Number Of Ingredients 10

2 cups real pumpkin (not canned)
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 keebler graham cracker pie crust (2 extra Servings size)

Steps:

  • Preheat Oven 425 degrees.
  • Mix all ingredients together, except pie crust.
  • Pour into Pie shell.
  • Put in oven set at 425 degrees for 15 minutes.
  • Reduce temperature to 350 degrees and bake 35-40 minutes longer.
  • Do toothpick test, if it comes out clean it’s done!

Nutrition Facts : Calories 2588.8, Fat 97.6, SaturatedFat 36.3, Cholesterol 558, Sodium 3015.5, Carbohydrate 385.9, Fiber 6.1, Sugar 314.1, Protein 55.4

GRAHAM CRACKER CRUST FROZEN YOGURT PIE



Graham Cracker Crust Frozen Yogurt Pie image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 3

1 tub (8 oz.) Cool Whip
2 container s (8 oz. each) fruited yogurts
1 graham cracker pie crust shell

Steps:

  • Mix Cool Whip and yogurt together in a bowl.
  • Then pour mixture into graham cracker crust. Smooth evenly.
  • Place into freezer for about 30-45 minutes. Garnish with the fruit represented in the pie. Slice like a pie and serve frozen.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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