Recipe by Roxygirl in Colorado
My dad's family grew up in Waterloo, IA and used to frequent Morg's Diner where they served this vanilla pudding pie. His mom also made it, but alas didn't save the recipe for future generations. I requested this recipe from "Ladies Home Journal" in their "You Asked For It" feature, and I looked eagerly at every issue, until three years later when it was published in their magazine. It is now both of my children's favorite dessert, too!
Top Review by Cindy B.
To those of you that want to try this recipe, and have never made a custard pie before be extremely careful. The cooking directions will set you up for disaster! Stir milk mixture constantly on med heat. Do not stir occasionally like it says or you will scorch it and it will take about 15 20 minutes of constant stirring to get it thick enough. Not 1 minute! I've done this for many years and know how to cook the filling, so the recipe worked for me and it was good.
Graham cracker crust
- 1 1⁄4 cups graham cracker crumbs
- 1⁄4 cup melted butter
- 2 tablespoons granulated sugar
- 1 cup granulated sugar
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 3 cups milk (whole or 2%)
- 3 large eggs (separated- yolks for filling and whites for meringue)
- 2 tablespoons vanilla extract
- 1 tablespoon cornstarch, dissolved in 1/3 water
- 4 large egg whites (that have been reserved)
- 1 pinch cream of tartar
- 1⁄4 cup granulated sugar
- 2 tablespoons graham cracker crumbs, to top pie
Directions See How It's Made
- Combine the 1 1/4 cups graham cracker crumbs, melted butter, and 2 Tablespoons sugar in small bowl.
- Press mixture into lightly greased 9-inch pie pan.
- Bake at 350°F for 10 minutes (or less since you don't want a super crusty bottom, so that the crust "melds" with the filling.).
- Filling: Combine 1 cup sugar, 3 Tablespoons each flour and cornstarch and salt in a large saucepan.
- Gradually whisk in the 3 cups milk until smooth, and slowly bring to a boil over medium heat.
- Stir occasionally and when it comes to a full boil, continue for 1 minute.
- Remove from heat and gradually whisk in the 3 large egg yolks (I do this by separating a cup of hot mixture in small bowl and gradually whisking in the egg yolks and then putting the mixture back into the saucepan, whisking all the way. This will prevent curdling).
- Return to cook and slowly bring it back to a boil and let it cook for 1 minute; remove from heat.
- Stir in the vanilla.
- Pour into the prepared pie pan and immed. prepare meringue (meringue adheres better pie when filling is still hot).
- Dissolve 1 Tablespoon cornstarch in 1 Tablespoon water, then whisk into water and microwaved till thickened (about 20 seconds).
- Cool (for faster cooling, put mixture in small aluminum bowl and set over bigger bowl of ice water, stirring, for about 5 min.).
- Using mixer combine the 3 reserved egg whites, pinch of cream of tartar and beat until foamy and gradually add in 1/4 cup sugar. Add the cooled cornstarch mixture and continue to beat to stiff glossy peaks.
- Spread meringue over chilled pie and sprinkle top with extra 2 Tablespoons graham cracker crumbs.
- Bake 12-15 minutes at 325°F (studies show that baking the meringue for a bit longer at the lower temp help prevent it from weeping) or until golden.