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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Each bite of this light and fluffy pie will nearly melt in your mouth. The cracker-crumb crust holds a smooth vanilla filling topped with an airy meringue and a sprinkling of more crumbs. Everyone will crave a second slice! -Nancy Holland, Morgan Hill, California Ingredients:
1-1/4 cups crushed holland rusks or graham crackers |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
6 tablespoons butter, melted |
filling: |
2/3 cup sugar |
1/4 cup cornstarch |
1/2 teaspoon salt |
3 cups 2% milk |
3 egg yolks, lightly beaten |
1 tablespoon butter, softened |
1-1/2 teaspoons vanilla extract |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
1/8 teaspoon almond extract |
6 tablespoons sugar |
Directions:
1. In a small bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.
3. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat.
4. Stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Pour filling into crust.
5. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until high stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing to crust. Sprinkle with reserved crumbs.
6. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.
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