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Graham Cracker Pie


From Sandra Stedman, St. Augustine, Fla.

CRUST:


16 whole graham crackers

½ cup sugar

1 teaspoon cinnamon

½ cup melted butter or margarine

FILLING:


3 egg yolks

½ cup sugar

3 tablespoons cornstarch

2 cups milk

1 teaspoon vanilla

Pinch of salt

MERINGUE:


3 egg whites

¼ teaspoon cream of tartar

2 tablespoons sugar


To Make Crust:   Crush graham crackers until you have fine crumbs. Mix all dry ingredients in a bowl. Pour melted butter over and mix well. Press crumb mixture into a 9 inch pie plate to fill the bottom and up the sides.

To Make Filling:   Combine the ingredients in a saucepan and cook over medium heat, stirring frequently, until thickened. Pour custard into prepared pie shell.

To Make Topping:   Beat egg whites with cream of tartar until frothy. Gradually beat in sugar until stiff peaks form. Spread over filling.

Bake in 350 degree oven until meringue has browned, 12 to 15 minutes. Cool in refrigerater at least 2 hours before enjoying. Serves 8.

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