Fresh summer flavors that are a great addition to salads or sides for a barbecue feast. If you would like a little more freshness, add some cilantro. Add some fresh jalapenos to it to make it spicier. My family adored the food that I created myself. I really hope you’ll give it a shot and enjoy it as well!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup butter, melted
- ½ cup brown sugar
- 24 graham crackers, crushed
- 1 quart milk
- 1 pinch salt
- 3 egg yolks, beaten
- 1 tablespoon vanilla
- 1 cup white sugar
- ¼ cup cornstarch
- 3 egg whites
- 1 teaspoon confectioners’ sugar
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9×13 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
| Calories | 298 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 191 mg |
| Sugars | 34 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
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!
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.
It turned out very good. I really like the middle layer. It is nice and gooey. It did take a while to make, but the result is worth it.
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.
We thought this was horrible. Something about the egg whites made the topping rubbery. My first negative recipe experience at allrecipes.
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.
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.
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.
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!
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!!