Graham Cracker Pie
Yield
6 servingsPrep
20 minCook
10 minReady
150 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
butter
melted |
|
| Filling | |||
| 3 | each |
egg yolks
|
*
|
| 2 | cups |
milk
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 5 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
butter
melted |
|
| Filling | |||
| 3 | each |
egg yolks
|
*
|
| 473 | ml |
milk
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Crust: Mix dry ingredients together.
Add the melted shortening and stir together.
Use half of this mixture to line an 8 or 9-inch pie pan, pressing mixture to bottom and sides with fingers.
Save the other half of mixture for topping.
FOR THE FILLING: Mix egg yolks and milk in top of a double boiler.
Mix sugar and cornstarch and add to egg mixture.
Cook until mixture coats a spoon, stirring constantly.
Add vanilla.
Cool slightly and pour into pie crust.
Top with merengue.
Sprinkle with reserved crumb mixture.
Bake at 400℉ (200℃) until merengue is slightly browned, about 5 to 10 minutes.
Cool several hours (at least 2) to allow filling to set before serving.
