My all time favorite recipes are those that are passed down through generations. Food has always carried a certain amount nostalgia, but recipes like great grandma Evelyn’s graham cracker pie just warm my heart. Unfortunately I have never met my great grandma Evelyn; however, her memory and legacy lives on in her recipes. Food has a truly magical way of bringing people together. I have food to thank for so many happy memories creating treats in the kitchen with my grandma. I will always remember making great grandma Evelyn’s graham cracker pie with her daughter, my grandma, when I was a little girl. Still today my heart fills with joy when my grandma lights up talking about her mother and her mother’s delicious recipes while we bake together. This graham cracker pie is probably my all time favorite pie, but let’s be honest I haven’t met a pie I didn’t like. I feel as though this recipe connected me further not only with my grandma, but also with my family history. I want to share her recipe with you all and connect with you through “Great Grandma’s Graham Cracker Pie”. This recipe is near and dear to my heart, so I will walk you through step by step how to make it.
My grandma Eileen, Evelyn’s daughter, always told me that her mother was a small and sassy Norwegian woman who loved to sing while in the kitchen. Grandma told me this all the while teaching me her mother’s recipes. I was probably eight years old the first time Grandma made graham cracker pie with me. The only thing we had to do to make the pie gluten free is to use gluten free flour and graham crackers. The first thing to do is make the crust. To do this crush up 18 gluten free graham crackers, and mix them together with 1/2 cup white sugar and 1/2 cup butter in the pie plate. Bake the crust for 7 minutes at 350 degrees fahrenheit. While the pie crust is baking, mix together the filling. In a saucepan whisk together 1 1/2 cup milk, 1/2 cup sugar, 2 egg yolks, and 2 tablespoons gluten free flour mixed with 2 tablespoons water (enough to make a paste) over medium heat until the filling is a thick consistency. To test the consistency, dip a spatula into the filling and wipe your finger across the back of it, if your finger line in the filling stays separate then the filling is done. Take the crust out of the oven and pour the filling in. Let that sit while you make the meringue. To make the meringue use the electric mixer to mix the 2 egg whites, 3 tablespoons of white sugar, and a dash of cream of tartar- this will make the meringue more stiff. Evenly spread the meringue across the pie filling and use a spatula to make small peaks. Sprinkle some remaining crushed graham crackers over the top of the meringue and bake the pie in the 350 degree oven for 7 minutes. Take the pie out of the oven and place it in the fridge to cool for about 25 minutes. Once the pie is cooled, cut it up and enjoy Everyone. If you have any questions feel free to reach out.
Until next time,
Brynn
