Graham Cracker Custard Pie Vintage Recipe Card

Graham Cracker Custard Pie Recipe
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.

Custard Filling
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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  1. I love that you’re posting these again! I think they’re so special. Also, I think I’m going to start telling folks to use 3 cupfuls and to just make a meringue (duh — don’t you know how) when I send recipes to family from now on ;)

  2. I think it’s good to surprise and challenge your friends and family with new techniques. That’s what they have the internet for — make ’em figure it out themselves, less burden on you having to explain ;-)

  3. Sounds good to me — other than the shortening. I would just use all butter. But custard pie is a classic, too.

    You remind me of my grandma’s recipe box that is sitting upstairs, and from which I want to try some of the classics, or even the outdated ideas, that lie waiting….

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