Old-Fashioned Graham Cracker Custard Pie
By: Maria Boyer
Published: Friday, July 9, 2010 - 5:29am

Ingredients




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