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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This pie has been in my family for years; I have no idea who created it, but it's my favorite. The pie cuts and the slices retain shape when thoroughly cooled--if you can resist that long! Ingredients:
2 1/2 cups graham cracker crumbs |
1/2 cup brown sugar |
1/2 cup melted butter |
3 egg yolks |
1/2 cup white sugar |
2 1/2 tablespoons cornstarch |
1 pinch salt |
2 cups milk |
3 egg whites |
1/4 cup white sugar |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well blended. Reserve 1/2 cup of crumb mixture for the top of pie. Press remaining crumb mixture into a 9-inch pie plate.
3. In the top of a double boiler, mix the egg yolks, 1/2 cup white sugar, the cornstarch and salt. Very slowly and gradually and while stirring constantly, add the milk. Continue to stir until the mixture come to a boil or the mixture becomes thick and smooth. Pour into pie crust.
4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle reserved crumb mixture over the top.
5. Bake in the preheated oven for 5 to 10 minutes, or until meringue is golden brown in spots. Allow to cool completely before serving.
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