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Graham Cracker Pie

October 24, 2016

Graham Cracker Pie

 

Graham Cracker Crust:

1 3/4 cups graham cracker crumbs

6 Tbsp unsalted butter, melted

1/3 cup granulated sugar

 

Preheat oven to 350° F.     Mix well together graham cracker crumbs, butter, and sugar; set aside 1/4 cup of the graham cracker mixture. Press remaining graham cracker mixture into pie pan. Bake for 10 minutes. Remove from oven; set aside.

 

Custard Pie Filling:

1 cup sugar

1/4 cup cornstarch

Dash salt

2 cups whole milk or cream

4 large egg yolks, reserve yolks for Meringue

2 Tbsp unsalted butter, cut in small pieces

2 tsp vanilla extract

Reduce oven temperature to 325° F.
In a heavy sauce pan, whisk together milk and egg yolks; add sugar, cornstarch, and salt, blend well; cook over medium heat, whisking constantly, until the mixture begins to thicken, about 5 to 6 minutes; bring to gentle boil, continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat; whisk in butter, a little at a time. Stir in vanilla. Pour hot custard filling into the cooled graham cracker pie crust; set aside.

 

Meringue Topping:

4 egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

1/2 teaspoon vanilla

Reserved 1/4 cup graham cracker crumb mixture

 

Immediately make the meringue. In large bowl beat with electric mixer egg whites at high speed until foamy; add the cream of tartar; gradually add 6 tablespoons of sugar; continue beating until stiff peaks form. Stir in vanilla. Gently spread Meringue over the hot custard. Sprinkle with the reserved 1/4 cup of graham cracker mixture; bake oven for 12 to 15 minutes, or until the meringue is browned. Chill for at least 4 hours, or overnight, before serving.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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