American Flag Cream Pie with Graham Cracker Crust
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Make a festive American Flag Cream Pie with graham cracker crust. This patriotic pie is a delicious creamy dreamy vanilla custard pie inside a graham cracker crust with homemade whipped cream and fresh berries!
If you’re looking for more 4th of July desserts, be sure to check out some of my other favorites like Chocolate Berry Flag Cake, Blueberry Slab Pie, or Olive Oil Brownie Ice Cream Sandwiches.
Celebrate the 4th of July, Labor Day, or Memorial Day with this patriotic vanilla custard pie nestled inside a homemade graham cracker crust. You’ll love this American Flag Pie as it’s super festive with no artificial colors! I create a simple flag design on top using blueberries and strawberries, you could also use raspberries or cherries for the red stripes too!
This patriotic pie will be the centerpiece of your party table. You can easily make this custard pie ahead of time if you’re planning for a party. It’s also a chilled pie, making it perfect for summer days!
Why You’ll Love This Recipe
- Festive AF: This American Flag Custard Pie is so festive. I use organic blueberries and strawberries to create an American flag design on top of the homemade whipped cream. I have a full tutorial in my video below, it’s so easy!
- No Artificial Colors: I use organic strawberries and blueberries for the red and blue. If you want to use raspberries or cherries (be sure to pit them) you could also do that too. That makes this patriotic pie free of artificial colors!
- Homemade Custard Pie: This vanilla custard pie with homemade graham cracker crust was a best seller at my bakery for over a decade! This vanilla custard is creamy, dreamy, and velvety smooth. So, I know it will be a huge hit anytime you make it! People will be begging you for more!
- Make Ahead: You can make this homemade custard pie ahead of time if you need to. If you’re planning a BBQ this is a great patriotic pie to serve that can easily be made ahead. I have specific instructions below!
Ingredients
- Milk: Make sure to use whole milk as you want all the fat for flavor and texture in this homemade custard pie. So don’t use low fat milk!
- Egg Yolks: You’ll only need the egg yolks for the old fashioned custard, as egg yolks are a natural thickener. Make sure to avoid getting any egg whites in the yolks as they can make your custard airy.
- Cane Sugar: I use organic cane sugar as it’s less processed than granulated white sugar. This is used inside the custard and also to sweeten the graham cracker crust.
- All Purpose Flour: I use organic all purpose flour, which is used to help thicken the old fashioned custard naturally as well.
- Heavy Whipping Cream: You’ll need organic heavy whipping cream to make the homemade whipped cream for folding into the custard and for the topping.
- Vanilla Extract: Make sure to use a high quality vanilla extract, my favorite is Simply Organic.
- Graham Crackers: You’ll need organic honey graham crackers to make the homemade graham cracker crust.
- Butter: I use organic salted butter, both inside the graham cracker crust and also inside the custard. If you want to use unsalted, you can, you’ll just want to add a little salt (1/4 teaspoon per 113 grams).
- Blueberries: I use organic blueberries for the blue portion of this American Flag Pie.
- Strawberries: I use organic strawberries for the red stripes in this flag pie. Raspberries or red mulberries would also work! And even cherries will work too, just be sure to pit them.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- 3-Quart Pot: I use a stainless steel 3-quart pot to cook the old fashioned custard. You’ll also need to heat the milk in a pot too. You can use the same pot so long as it’s washed in between the milk and custard. This is important because heating the milk can leave a film on the pot. This can then burn during the custard stage if you don’t have a clean pot.
- Drink Thermometer: I recommend using a drink thermometer while heating the milk so you don’t burn it. Milk can burn around 160°F which is why the drink thermometer is important. If you don’t have one, you can use a candy or meat thermometer too! And if you don’t have a thermometer just heat milk until lukewarm.
- Mixer: You’ll need a stand mixer with the whisk attachment to mix up the eggs for this old fashioned custard. You’ll also need it for the homemade whipped cream. You could also use a hand mixer if you prefer.
- High Heat Spatula: I strongly recommend using a high heat spatula when making custard as this prevents your spatula from warping because it’s in the custard for an extended period of time.
- Mixing Bowl: You’ll need a mixing bowl to mix up the custard and vanilla extract. It will also need to chill in the fridge in this mixing bowl.
- Food Processor: You'll need a food processor to make the graham cracker crust.
- Pie Pan: You'll need a 9-inch pie pan. Because this is a graham cracker crust and not a butter pie crust, you can use any kind of pie pan. I'm using my Staub.
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Step by Step Instructions
Step 1: Make the Custard
Add the milk to a mall pot and put over medium heat. Allow the milk mixture to heat until 140°F on a drink thermometer. Remove from the heat. While the milk is heating, continue on to the next steps, but keep an eye on the milk.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and 226 grams cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add the flour and whisk to combine completely.
Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
In a clean 3-quart pot (if using same pot as milk, be sure to wash!), transfer the egg mixture.
Put over medium heat and stir with a high heat spatula. Make sure to to stir and scrape down the pot the entire time. The mixture will begin to bubble, as it thickens, then it will begin to thicken. Be sure to continue stirring to avoid clumps or burning the custard. If you see any small clumps, stir vigorously to smooth them out.
Once the custard coats the spatula and does not drip off when you lift it from the pot. Then it’s ready. You can also check this by scraping the custard in the center of the pot and ensuring that it doesn’t run back in. We just want a thick custard.
Remove from the heat and add in the 57 grams of salted butter. Stir to combine completely until smooth.
Last, add in the 1 teaspoon of vanilla extract.
Transfer the custard to the fridge and let it chill for at least 4 hours or overnight.
Step 2: Make the Graham Cracker Crust
Preheat the oven to 350°F.
Add half the graham crackers into a food processor. Next, add in the 113 grams butter and 57 grams cane sugar. Then add the remaining half of graham crackers on top. This trick will help you mix evenly (as opposed to dumping all ingredients in!).
Process on high and shake the food processor until you have a uniform mixture. It helps to shake the food processor (watch the video!).
Grease a 9-inch pie pan with the butter wrapper. Then transfer the graham cracker crust into the pie pan.
Press it into the sides of the pie pan first, then into the middle to create the graham cracker crust.
Bake for 5 minutes. Allow the crust to cool completely before assembling the pie.
Step 3: Make the Whipped Cream
In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, 1 tablespoon of cane sugar, and 1 teaspoon of vanilla extract.
Mix on low, to avoid splattering, then gradually increase the speed as the mixture thickens. Continue to increase until you are at full speed. Whisk until stiff peaks form.
Divide the whipped cream in half (weighing 8 ounces each). Set aside one half for the topping of the pie.
Step 4: Put Together the Cream Pie
Remove the custard from the fridge. Add in half (4 ounces) of the remaining whipped cream into the custard and fold to combine. Then add in the remaining 4 ounces and fold to combine completely, ensuring there are no ribbons of whipped cream.
Transfer the custard to the graham cracker crust and spread it out evenly.
Add the remaining 8 ounces of whipped cream on top and spread it out evenly. I like to leave a boarder of crust, custard, and then whipped cream so it’s nice and thick in the middle.
Step 5: Make the American Flag Design
To make the American flag design: You can use a butter knife to draw portion out the blur part of the flag and also draw the lines. (See photo or video).
Add blueberries in the top left corner. Then add strawberry slices for strips going across the rest of the pie.
Serve immediately or store in the fridge (making sure to cover with plastic wrap completely so it doesn’t dry out) until ready to serve.
Baker’s Tips
- You can make the graham cracker crust a day or two in advance if you need to. If doing so, you should just leave it out on the counter.
- Make sure your butter is soft when making the graham cracker crust.
- Make sure you don’t get any egg whites in the egg yolks. Egg whites can make your custard airy instead of thick and creamy.
- If you don’t have a drink thermometer, just ensure the milk is lukewarm. Do not let it boil as it can burn, and transfer burnt flavor into the custard.
- Make sure to fold the whipped cream into the custard so it doesn’t break. This helps the old fashioned custard become light and smooth, while also being rich and creamy.
- If you want to add fresh blueberries or strawberries into the custard, you could also fold them in during the whipped cream step as well.
Make Ahead and Storage
- If you plan to make this American Flag Cream Pie ahead of time that’s okay. I recommend making it the day before, as it is best when it’s fresh. You’ll just want to cover the entire pie with plastic wrap, so the whipped cream and custard don’t dry out. You’ll also need to store it in the fridge.
- If you need to make this more than one day in advance, you can also freeze this for a couple weeks. Just be sure to cover completely in plastic wrap here too.
- If you have leftover pie, it’s best stored in an airtight container in the fridge. I like to just cut the slices and place in a Tupperware. If you don’t have a Tupperware, wrap tightly in plastic wrap.
FAQ’s
If you are using unsalted butter in the pie crust, add 1/4 teaspoon of salt. If you’re using unsalted butter in the custard, add 1/8 teaspoon of salt.
You can make the custard itself a few days in advance and leave it in the fridge (covered). Then, put the pie together (folding in whipped cream) on the day of your party. The custard itself (without the added whipped cream) will last longer alone, up to 5 days in the fridge.
Yes. Because cream pie is made up of custard and homemade whipped cream, it shouldn’t be left out. If you are serving this at a party, you can leave it out during the dessert hour while people grab slices. But, this isn’t a pie you can leave out all day, especially in the heat! It needs to be stored in the fridge.
Yes, you can freeze this cream pie after it’s fully put together. To do this, just wrap the entire pie dish in plastic wrap (this is important so it doesn’t dry out). I recommend only freezing for a couple weeks for the best tasting pie. You can thaw it by transferring to the fridge and allowing it to thaw for 24 hours.
Craving More?
American Flag Cream Pie with Graham Cracker Crust
Equipment
Ingredients
Custard
- 1 cup milk
- 3 large egg yolks
- 226 grams cane sugar
- 57 grams all purpose flour
- 57 grams salted butter
- 1 teaspoon vanilla extract
Crust
- 204 grams honey graham crackers
- 113 grams salted butter
- 57 grams cane sugar
Topping
- 2 cups heavy whipping cream
- 1 tablespoon cane sugar
- 1 teaspoon vanilla extract
- ¼ cup blueberries
- ½ cup sliced strawberries
Instructions
- To make the custard: Add the milk to a mall pot and put over medium heat. Allow the milk mixture to heat until 140°F on a drink thermometer. Remove from the heat. While the milk is heating, continue on to the next steps, but keep an eye on the milk.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and 226 grams cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add the flour and whisk to combine completely.
- Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
- In a clean 3-quart pot (if using same pot as milk, be sure to wash!), transfer the egg mixture.
- Put over medium heat and stir with a high heat spatula. Make sure to to stir and scrape down the pot the entire time. The mixture will begin to bubble, as it thickens, then it will begin to thicken. Be sure to continue stirring to avoid clumps or burning the custard. If you see any small clumps, stir vigorously to smooth them out.
- Once the custard coats the spatula and does not drip off when you lift it from the pot. Then it’s ready. You can also check this by scraping the custard in the center of the pot and ensuring that it doesn’t run back in. We just want a thick custard.
- Remove from the heat and add in the 57 grams of salted butter. Stir to combine completely until smooth.
- Last, add in the 1 teaspoon of vanilla extract.
- Transfer the custard to the fridge and let it chill for at least 4 hours or overnight.
- To make the crust: Preheat the oven to 350°F.
- Add half the graham crackers into a food processor. Next, add in the 113 grams butter and 57 grams cane sugar. Then add the remaining half of graham crackers on top. This trick will help you mix evenly (as opposed to dumping all ingredients in!).
- Process on high and shake the food processor until you have a uniform mixture. It helps to shake the food processor (watch the video!).
- Grease a 9-inch pie pan with the butter wrapper. Then transfer the graham cracker crust into the pie pan.
- Press it into the sides of the pie pan first, then into the middle to create the graham cracker crust.
- Bake for 5 minutes. Allow the crust to cool completely before assembling the pie.
- To make the topping: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, 1 tablespoon of cane sugar, and 1 teaspoon of vanilla extract.
- Mix on low, to avoid splattering, then gradually increase the speed as the mixture thickens. Continue to increase until you are at full speed. Whisk until stiff peaks form.
- Divide the whipped cream in half (weighing 8 ounces each). Set aside one half for the topping of the pie.
- Remove the custard from the fridge. Add in half (4 ounces) of the remaining whipped cream into the custard and fold to combine. Then add in the remaining 4 ounces and fold to combine completely, ensuring there are no ribbons of whipped cream.
- Transfer the custard to the graham cracker crust and spread it out evenly.
- Add the remaining 8 ounces of whipped cream on top and spread it out evenly. I like to leave a boarder of crust, custard, and then whipped cream so it’s nice and thick in the middle.
- To make the American flag design: You can use a butter knife to draw portion out the blur part of the flag and also draw the lines. (See photo or video).
- Add blueberries in the top left corner. Then add strawberry slices for strips going across the rest of the pie.
- Serve immediately or store in the fridge (making sure to cover with plastic wrap completely so it doesn’t dry out) until ready to serve.
Video
Notes
Nutrition
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Love how festive this is with no artificial colors!
Unbelievably moist and delicious. Perfect consistency and flavor.