Graham Cracker Pie

Photos by Stephanie Knewasser

From the kitchen of Stephanie Knewasser


1 1/2 c graham cracker crumbs

5 Tbsp butter, melted

2 Tbsp sugar​

Mix together.

Reserve a handful to sprinkle on top.

Press into a deep pie pan.

Bake @ 350 for 10 minutes.


In a heavy saucepan:

1 c sugar

1/4 c cornstarch

Dash salt


2 c whole milk

4 egg yolks

Whisk together before turning on heat.

Cook over medium heat, whisking constantly.

Cook and whisk until thick, about 6 minutes.

Remove from heat.


2 Tbsp butter, cut into small pieces

2 tsp vanilla

Pour filling into crust.


In a mixing bowl, beat:

4 egg whites, at room temp

Beat on high until foamy.


1/4 tsp cream of tartar

Gradually add:

4 Tbsp granulated sugar

Beat until stiff peaks form.

Gently spread meringue over filling.

Bake @ 325 until meringue is golden, about 12 minutes.

Cool. Refrigerate at least 4 hours before serving.


  • Grandma Knewasser was known for her graham cracker pie with it’s custard filling and meringue topping. Unfortunately, no one inherited her recipe. So I did a little research and created this. Scott and Joan say it tastes just like Grandma’s.

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