Graham cracker pie

6 Servings

Ingredients

Quantity Ingredient
---Crust---
1½ cup Graham Cracker Crumbs
1 teaspoon Flour
½ cup Sugar
1 teaspoon Cinnamon
½ cup Butter Or Margarine, melted -Filling---
3 Egg Yolks
2 cups Milk
¼ cup Sugar
2 tablespoons Cornstarch
1 teaspoon Vanilla

Directions

FOR THE 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 400ø until merengue is slightly browned, about 5 to 10 minutes. Cool several hours (at least 2) to allow filling to set before serving.

Serves: 6 to 8

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Alexander J. Ross Posted to MC-Recipe Digest V1 #617 by Bill Spalding <billspa@...> on May 23, 1997

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