Dad’s Pie (Graham Cracker Pie)

This was my dad’s favorite pie, his favorite dessert from the Governor’s Restaurant back in Maine, this is my version.

Today would have been his 72nd birthday.

My dad always joked that he was sure that having a birthday so close to Christmas, that he always got one less present on Christmas morning!

Here’s how to make Dad’s pie.

Here’s what you’ll need (forgot to take a picture)

  • graham crackers
  • butter
  • sugar
  • milk
  • cornstarch
  • salt
  • eggs
  • vanilla
  • Freshly whipped, sweetened cream (the real stuff!)

Start off by making the crust, yup you have to make the crust, this pie gets a lot of its flavor from the graham cracker crust, so those pre-made graham crusts just won’t cut it!

crush the crumbs, I like to leave them a bit coarse.

Combine the crumbs, sugar and melted butter in a bowl

stir to combine

dump into the pie plate

using the bottom of a measuring cup press crumbs firmly into the bottom of the pan and firmly against the sides, using your thumb as a “dam” to create a nice top edge.

Place crust into a 350 degree oven for 10-12 minutes or until it smells nice and toasty and is slightly browned.

Set crust aside while you prepare the filling.

In a medium saucepan whisk together sugar, cornstarch, and salt.

Whisk in milk

Turn heat to medium and bring the milk mixture to a boil, whisking frequently to prevent the mixture cooking to the bottom.

remove from heat.  Mixture should be nice and thick.

Beat eggs in a small heatproof mixing bowl

Slowly pour about a third of the hot milk mixture into the eggs, while whisking.  This is called “tempering the eggs”  your getting the eggs used to the heat.  If you just added the eggs to the hot milk, they would cook and scramble, and we ain’t makin’ scrambled eggs here!

Add the egg mixture to into the hot milk mixture into the saucepan and whisk to combine.

Return to the heat and bring back to a boil, boil for one minute stirring constantly.

remove from heat and add the butter and vanilla extract.

beat until combined and butter is melted.  Pour into the prepared crust.

Now to prevent puddin’ skin, place some plastic wrap directly on top of the filling, while hot.

Chill the pie for at least 6 hours, overnight is best.

Top with freshly whipped sweetened cream, it’s gotta be the real thing, non-dairy whipped topping just isn’t the same on this pie, you’ve made the effort to make a pie from scratch, don’t skimp now!


Printable recipe click here.





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7 Responses to Dad’s Pie (Graham Cracker Pie)

  1. Patty Collins says:

    Dad was so proud of you and he told me about this website when i was there the weekend before he went into the hospital. I am also proud of you mike, and I love you. MERRY CHRISTMAS KIDO!!!!!! YOUR OLD SISTER LOL

  2. Toni South says:

    Love your blog!! All of your detailed pictures are great!! I found out about you because you commented about my cheesecake question on the cooking forum. Thanks for that!! I’ll enjoy reading your blog!! Keep up the good baking!!

  3. Toni South says:

    It sounds like your Dad was really proud that you had this website and I’m sure he would have felt honored by you posting his favorite pie recipe on it. My Dad passed away 10 yrs ago and it still can be quite difficult at times. I’m sorry for your loss.

    • Baking Better says:

      Thank you for the kind words, we just lost him in September, so we just went through the first holiday season without him, it was tough, but we got through it.

  4. Tara Lynn says:

    What delicious looking goods! I love how clean the whites and creamy the yellows show up in your photos. I used to moderate a seafood blog and the pics were my favorite part:

  5. Tara Lynn says:

    Really beautiful food- such distinct whites and yellows!

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