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Prep 30 mins
Cook 30 mins
I found this recipe in an old cookbook my mother had. I believe it was printed in the Detroit Free Press some time in the 70's. There is no prep time listed on this so I am taking a guess at it.
- 16 graham crackers, rolled fine (1 1/2 cups crumbs)
- 1⁄2 cup sugar
- 6 tablespoons sugar
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon cinnamon
- 1 teaspoon unflavored gelatin
- 2 cups milk
- 2 -4 tablespoons cornstarch
- 3 egg yolks, beaten
- 1 teaspoon vanilla
- 3 egg whites
- 1 dash salt
- In medium bowl, combine cracker crumbs, 1/4 cup of sugar, butter or margarine, teaspoon of the salt, cinnamon and gelatin, if desired.
- Mix well and press into bottom and up the sides of a 9-inch pie plate.
- Bake at 400°F 8 to 10 minutes; remove and cool on wire rack.
- In top of double boiler, scald milk.
- In small bowl, combine 1/4 cup of the remaining sugar, remaining 1/4 teaspoon salt and cornstarch; mix well and slowly add to hot milk, beating with wire whisk.
- Cook mixture over hot water, stirring constantly until thickened.
- Cover pan and cook another 10 minutes without stirring.
- Blend a little of the hot mixture into beaten egg yolks; return egg yolk mixture gradually to mixture in double boiler.
- Cook two minutes, stirring constantly.
- Cool; add vanilla and put into cooled crust.
- In medium bowl or electric mixer, add dash salt to egg whites and beat at high speed until soft peaks form.
- Gradually add remaining six tablespoons sugar and beat until meringue forms stiff peaks.
- Spread on top of filling sealing to the edges of the crust.
- Bake at 325°F about 30 minutes, or until meringue is lightly browned.
- Chill before serving.