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Rating: 3.9 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

A wonderful, very rich pudding recipe that is one of our family's favorites. My husband's grandma makes it every Thanksgiving and Christmas. This delicious dessert never lasts long, and it's very filling, too.

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.

  • In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.

  • In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.

  • Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts

298 calories; protein 5.3g; carbohydrates 43.2g; fat 11.8g; cholesterol 78.1mg; sodium 191.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
A friend's mother used to make this years ago but wouldn't share the recipe. I have looked since then for the recipe and never found one exactly like it until now! This is it and it is wonderful! The first time I made it I didn't let the pudding thicken enough but it still tasted great!! Read More
(15)

Most helpful critical review

Rating: 1 stars
06/12/2007
Like other reviewers it took me about 20 minutes for the pudding to thicken. It was not worth the effort. Their was no real flavor other than a little sweetness and I think the graham cracker topping is what kept the meringue from being stiff and turning out chewy. It was so bland no one finished desert; not even the 5 year old. Read More
(2)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/09/2003
A friend's mother used to make this years ago but wouldn't share the recipe. I have looked since then for the recipe and never found one exactly like it until now! This is it and it is wonderful! The first time I made it I didn't let the pudding thicken enough but it still tasted great!! Read More
(15)
Rating: 5 stars
10/19/2005
This pudding was a huge success at a gathering at my house. Some asked for the recipe. The only thing I did different was I had to cook the sauce 20-25 min.for it to get thick. Read More
(11)
Rating: 5 stars
12/01/2003
I made this for Thanksgiving and everyone couldn't get enough!! I had to cook the pudding on the stovetop for a lot longer than the 12 mins. It took about 20 but it was perfect. Read More
(8)
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Rating: 5 stars
12/02/2002
This was one of the best recipies that I ever tasted! All my relatives gave a very good compliment to this recipe. It was rich and crunchy and plain brilliant! Read More
(6)
Rating: 4 stars
12/14/2009
I made this while in a rush which was not a good idea. Didn't cook the pudding for quite long enough on the stove so it was pretty goopy but tasted very good. The graham crust was delicious - I plan on using it with other fillings. The topping turned out rubbery for me but again I was rushing and may not have beaten the egg whites long enough. Next time I would skip that and just put the remaining crumbs directly on top of the pudding. The flavour was subtle and sweet - good desert for a heave meal. Read More
(4)
Rating: 5 stars
01/04/2011
This is my fondest childhood food memory. My grandmother made it and I loved it. This is just like hers. Not too sweet. Although I made it as the recipe says I will modify that next time. I will make less graham cracker crust and I will add 1 Tab of flour to the corn starch. Thanks for the memories! Read More
(4)
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Rating: 4 stars
12/01/2003
This recipe was alright. Wasn't something to WOW about... but good. It is best served at room temperature. My husband and I ate it while it was still hot and it was WWWAAAYYY to sweet. Read More
(2)
Rating: 1 stars
02/07/2006
We thought this was horrible. Something about the egg whites made the topping rubbery. My first negative recipe experience at allrecipes. Read More
(2)
Rating: 1 stars
06/11/2007
Like other reviewers it took me about 20 minutes for the pudding to thicken. It was not worth the effort. Their was no real flavor other than a little sweetness and I think the graham cracker topping is what kept the meringue from being stiff and turning out chewy. It was so bland no one finished desert; not even the 5 year old. Read More
(2)