Old-Fashioned Graham Cracker Custard Pie

Ingredients

Crust
2 cups graham cracker crumbs
1 1/2 teaspoons cinnamon
1 1/2 teaspoons sugar
Filling
2 cups whole milk
3/4 cup sugar
3 tablespoons cornstarch
3 egg yolks, beaten
1/2 teaspoon vanilla extract
2 tablespoons sugar

Preparation

1
To prepare the crust, combine the first four ingredients. Add the butter and mix well. Reserve about 1 tablespoon of the mixture for the topping; press the remainder into a 9-inch pie plate to form the crust. Bake for 5 minutes in a 400-degree oven.
2
To prepare the filling, place the milk in the top of a double boiler. Warm over medium-high heat, until a skin begins to form on top of the milk.
3
Mix the 3/4 cup sugar and 3 tablespoons cornstarch together, then slowly add to the milk until the mixture starts to thicken like a pudding.
4
Add about a 1/4 cup of the mixture to the egg yolks, mix to heat up the yolks, then repeat. Slowly pour the egg yolk mixture into the double boiler, stirring constantly.
5
Continue to cook until the mixture is thick. Stir in the vanilla extract and add the mixture into the pie crust. Allow to cool.
6
To prepare the meringue for the top of the pie, beat the eggs whites, slowly adding 2 tablespoons of sugar. Continue beating until soft peaks form.
7
Spread the meringue over the pie and sprinkle on the reserved graham cracker crust crumbs to garnish.
8
Brown the meringue slightly in a 375-degree oven for 6-7 minutes.
9
Cool and refrigerate for at least four hours before serving.

Tools

 



Yield:

4 servings

Added:

Friday, July 9, 2010 - 5:29am

Creator:

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