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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today. Ingredients:
1-1/4 cups graham cracker crumbs |
3 tablespoons brown sugar |
1/3 cup butter, melted |
filling: |
1/2 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
2 egg yolks, lightly beaten |
2 teaspoons vanilla extract |
meringue: |
2 egg whites |
1/4 teaspoon vanilla extract |
1/8 teaspoon cream of tartar |
1/4 cup sugar |
1/4 cup graham cracker crumbs |
Directions:
1. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
3. In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs.
4. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 8 servings.
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