I was organizing some old church cookbooks and this recipe for Graham Cracker Surprise Pie fell out of one. It would be impossible for me to make this today, but I've typed up the recipe in case you want to try it first. Considering the source, it’s “bake at your own risk” but if I were anywhere near an oven, I would try it. It sounds a lot like Luby’s Butternut Pie which was (is) delicious. Update: Read on! New pictures and review.
Graham Cracker Surprise Pie Review
Sorry it took me so long to review this pie. Since posting the recipe I've moved too many times to count and put a kid through college. Thanks for being patient. Anyhow, after making this pie I wish I'd made it sooner. It's as good as Butternut Brownie Pie and the Ritz Cracker Pie, but maybe better.
What is the Surprise?
The surprise is that the graham crackers take on a chewy/cakey texture that meshes well with the crunchy nuts and creamy whipped topping (or freshly whipped sweetened cream) which you put all over the top. Or maybe the surprise it's that something that looks so unappetizing could bake into something so tasty. Here's a picture of what the egg white batter looks like in the pan.
Here it is after. It's still not pretty and won't be until you add that whipped cream. It is appealing, though. You may not be able to resist tasting it before topping. You can see where I took a little chunk out near the top.
Notes
This pie was so good -- perfect for Father's Day.
- I used a metal pie pan, but glass should be okay. Again, butter it well! The butter on the pan will also add flavor.
- The old recipe called for 2 teaspoons of baking powder. I don't love the flavor of baking powder, but didn't want to reduce it too much so I used 1 ½ teaspoons of the good kind of baking powder (Rumford) and the baking powder helped make the pie very light and airy.
- For the nuts, I used pecans. I happened to have some candied bourbon pecans and used half of those and half regular pecans and the sweeter pecans didn't make the pie overly sweet.
- Chocolate chips aren't a bad thing here! The little mini ones work great.
- For the topping, I just spread Cool Whip over the top because everyone in my house likes it. Yes, we like fresh whipped cream better but I was tired of whipping things and whipped topping was fine.
- Butter your pie dish well and the Graham Cracker Surprise Pie slices will jump right out of the pan.
Recipe
Graham Cracker Surprise Pie
Ingredients
- 1 9-inch buttered metal pie pan
- 3 large egg whites (98 grams)
- 1 ½ teaspoons baking powder
- 1 cup granulated sugar, scant cup (185 grams)
- 1 tablespoon vanilla extract
- 1 ⅓ cup graham cracker crumbs (or 1 sleeve, crushed)
- 1 cup pecans, toasted and chopped (a very rough chop)
- 2 cups sweetened whipped cream or whipped topping
- ⅓ cup mini chocolate chips (optional for garnish and in pie)
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch metal pie plate generously with butter.
- Beat the 3 egg whites with the baking powder just until soft peaks start to form. With the mixer going, gradually adding the sugar and continue beating until mixture is thick and white. Beat in the vanilla.
- Fold in the graham crackers and nuts. If you happen to have some miniature chocolate chips, you could throw in a few tablespoons. Scrape into the buttered pie plate and bake for 30 minutes at 350 degrees.
- Let the pie cool to room temperature, then top with sweetened whipped cream or whipped topping.
Darlene says
I'll have to try this recipe. I've loved graham crackers since I was a child. Seems simple to make, especially since we don't mind the taste of Cool Whip, either.
Michele says
When I married my hubby right out of college, this is one of the recipes passed on to me by my mother-in-law. It was really easy for me to make as a beginner cook.
Shelby says
This is a family favorite, made often by my great-grandmother, then my grandmother, now my father and I. We call it graham cracker pie and always serve it with whipped cream.
snooky doodle says
interesting! I have to try this one 🙂
Louise says
I looked around the internet yesterday at similar recipes and saw one that added coconut and cinnamon.
Barbara says
I'm not at home so can't check my recipes but if this is the one I think it is, it tastes like dates. No one ever guesses that it is made with graham crackers. It comes out like kind of like a meringue. Women really like it. I don't think you'd want to use a crust with it.
Melody says
Church cookbooks are the best! Sounds interesting. Thanks for all the great recipes.
Rawley says
I think I'll try this one out tonight. I must add some chocolate to it, or else my family will assume it's one of my "healthy" experiments and boycott...
Elyse says
That does sound super interesting! I wish I were closer to an oven as well because that pie sounds like something I would just love to true. Instead, I'm stuck sitting in a hallway, and the floor is quite cold (no chairs around). Yes, trying this recipe right now sounds much better!
Sue says
Good eye Louise! It does say that in the photo up above!
Dianna says
I've been meaning to email you my family's favorite french silk pie recipe for a few days after reading your posts. Guess what? This crust recipe is almost exactly the one that goes with my french silk pie. It's a delicious combination. Very rich. And, it's a very old recipe, which I guess goes with your discovery of this crust recipe as well. I'll send it along tonight...if I remember! I love your blog!!!
Katrina says
Definitely a different one and sounds good. And for some reason whenever I see egg whites I think low fat! 😉 Hope you're having a GREAT time!
Sue says
I think this sounds really interesting! Do you think you're supposed to fold in the graham cracker crumbs with the pecans?