Foods from childhood can evoke wonderful memories not just because we love the taste but also because it is associated with special people or events. Do you have a favorite dessert from your childhood?
My husband remembers his grandmom Elsie making Graham Cracker Pie for nearly every backyard cookout. It is really a humble pie of creamy vanilla pudding poured into a pre-baked graham cracker crust. Often times the pie is topped with meringue so the unused egg whites aren’t wasted. Grandmon preferred lightly sweetened whipped cream sprinkled with additional graham cracker crumbs.
I imagine Grandmom Elsie baked lots of pies in her day as she and her husband raised eight children.
John (on right with baby on his shoulders), his brother on left with Grandmom Elsie and Grandpop.
Here she is holding my twin babies (her great-grandchildren) as she told me of her own twin sons born many years prior.
Graham Cracker Pie
GRAHAM CRACKER CRUST
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
In a bowl, mix crumbs, sugar and butter together. If desired, reserve 2 to 3 tablespoons crumb mixture for topping. Using the back of a fork or the bottom of a measuring cup, press remaining mixture firmly and evenly against the bottom and side of pie pan. Bake at 350° for 10 minutes. Cool
VANILLA CREAM FILLING
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons butter, softened
1 tablespoon +1 teaspoon vanilla
whipped cream for topping finished pie
Stir together, sugar, cornstarch and salt in sauce pan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap on to filling. Chill pie thoroughly, at least two hours.
When pie is completely cool, top with whipped cream. Sprinkle with remaining graham cracker crumbs. Refrigerate any unused portion.