A cream pie filling on a graham wafer crust and topped with meringue.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Vanilla Pudding:


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.

  • Bake in preheated oven until firm, 5 to 10 minutes.

  • Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.

  • Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.

  • Refrigerate for about 3 hours before serving.

Nutrition Facts

195 calories; 8.8 g total fat; 66 mg cholesterol; 120 mg sodium. 25.8 g carbohydrates; 3.5 g protein; Full Nutrition