Graham Cracker
Source of Recipe
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20 graham crackes, crushed
1/2 cup margarine, melted
1/2 cup sugar
6 tbsp. flour
2 cup scalded milk
1/4 tsp. salt
3 eggs, separated
1 tsp. vanilla
3 egg whites
3 tbsp. cold water
1 tsp. baking powder
6 tbsp. sugar
pinch of salt
Mix crackers and margarine together. Reserve 1/4 for topping.
Put buttered crumbs into pie plate and press firmly into a crust.
Allow to set while making filling. No sugar is called for in this
crust recipe.
Use 1/4 cup sugar, mix in a bowl with the flour and salt. Turn
scalded milk into this and stir together. Return to top of double
boiler and cook over boiling water until thickened, stirring
constantly; this will take about 10 minutes.
Beat remaining 1/4 cup sugar with 3 egg yolks. Pour thickened milk
mixture into egg yolk mix. Return to double boiler and continue
cooking over boiling water about 5 minutes or until well thickened.
Cool. Add vanilla. Turn into graham cracker crust and top with
Meringue.
Put egg whites, water, baking powder and salt into mixing bowl;
beat until stiff, adding sugar gradually. Pile on pie, bake at
425 degrees for a few minutes. Watch carefully.
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