When I think of graham cracker pies, I don’t think of custard. I imagine fruit-filled pies in an unbaked crust, but with today’s vintage recipe, this isn’t the case.
The following vintage recipe is a lightly baked pie with a graham crust flavored with cinnamon. A basic vanilla custard is made from eggs and milk to fill the pie before it is topped with a meringue topping. All of this is sprinkled with a final flurry of graham cracker crumbs before baking to set the meringue.
I love the name ‘Uneeda’, a brand that eventually became part of today’s, Nabisco. You can read more about the Uneeda Bakers historical back story at the Organization of American Historians website.
Graham Cracker Custard Pie
16 “Uneeda Bakers” graham crackers, rolled fine (1 1/3 cups)
1 teaspoon flour
1/2 cup shortening (with part butter), melted
1/2 cup sugar
1 teaspoon cinnamon
Mix, as for pie crust; take one-half of the mixture and pack in pie pan. Press the mixture across the bottom and up sides of pan.
3 egg yolks
3 cups milk
1/2 cup sugar
3 tablespoons corn starch
1 teaspoon vanilla
Cook together until mixture coats the back of a spoon. Pour into the pie pan.
Make a meringue of 3 egg whites and 3 tablespoons sugar. Spread on top of custard. Sprinkle remaining cracker crumbs over top of meringue. If you’re new to meringue, check out this article on how to make a meringue for step-by-step instructions.
Bake at 325F until meringue is browned.
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