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Graham Cracker Pie




Source of Recipe


by Shanny, from LHJ 1992/Morg's Lunch, Waterloo IA


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10432.1

List of Ingredients




Crust:
1¼ cups graham cracker crumbs (reserve 1 tbsp. for sprinkles)
1/4 cup butter or margarine
2 tbsp. sugar

Filling:
1 cup sugar
3 tbsp. flour
3 tbps. cornstarch
1/4 tsp. salt
3 cups milk
3 large egg yolks, lightly beaten
2 tbsp. butter
2 tsp. vanilla extract

Meringue:
1/3 cup water
1 tbsp. cornstarch
1 tbsp. water
3 large egg whites
pinch of cream of tartar
1/4 cup sugar
1 tbsp. graham cracker crumbs

Recipe



Crust:
Combine ingredients & press into 9" pie pan; bake 10 minutes at 350°.

Filling:
Combine dry ingredients in large saucepan; gradually whisk in milk; bring to boiling over medium-high heat - stirring occasionally - boil for 1 minute. Gradually whisk 1 cup of hot mixture into egg yolks; return to saucepan - whisking constantly - and boil 1 minute more. Remove from heat & whisk in butter & vanilla extract. Pour in prepared pie crust; cool; then refrigerate until set - at least 4 hours.

Meringue:
Bring 1/3 cup water to boiling. Dissolve cornstarch in 1 tbsp. water & whisk into boiling water; stir until thickened, cool. Combine egg whites, cream of tartar & the cooled cornstarch mixture in a large bowl; beat until foamy. Gradually beat in sugar; beat until stiff peaks form. Spread meringue over chilled pie; sprinkle top with reserved graham cracker crumbs; bake 12 minutes at 350°, or until golden.

(Using the cooked cornstarch mixture in the meringue makes this a "no-weep" meringue)