Graham Cracker Cream Pie
Grandma’s Graham Cracker Cream Pie is a family recipe everyone in the Kling family looks forward to for over 63 years. Every Thanksgiving and Christmas my mom made this recipe from the handwritten recipe card from her mother, my Grandma Winn.
The pie begins with a homemade graham cracker crust, which is then filled with a golden layer of custard and topped with soft-as-clouds meringue. Mom would always sprinkle a bit of graham cracker on top and keep the pie cool in the fridge with a plate over top until it was time for dessert. The best part is when you bite into it and it almost melts in your mouth. The flavor is creamy, light and not overly sweet.
Graham Cracker Cream Pie is one way I stay connected to my Grandma Winn and my mom, Marion Kling, since she died two years ago. Now, I’m carrying on the tradition. It hasn’t been easy. The first time I tried to make the pie, the custard was like soup. (We ate it anyway because it still tasted good.) I’ve finally perfected the recipe with a custard that sets immediately. I’ve even made mini pies. Believe me, we never have leftovers!
