Graham Cracker Puddin' Pie
- Reviews 4
Ready In: 55 mins
Serves: 8
Yields: 1 pie
Ingredients
Graham Cracker Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup sugar
- 1⁄3 cup butter, softened
Filling
- 2⁄3 cup sugar
- 1⁄3 cup cornstarch
- 1⁄4 teaspoon salt
- 4 eggs, separated
- 2 cups whole milk
- 2 teaspoons real vanilla
- 1 tablespoon butter, melted
Meringue
- 4 egg whites
- 6 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
Directions
- Preheat oven 375 degrees F.
- Crush crackers using a ziplock bag and rolling pin.
- Add sugar and soft butter, mix well.
- Press crumb mixture into deep dish pie pan.
- Bake 7 minutes and cool.
- Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
- Add warm milk slowly to sugar mixture.
- Pour back into a sauce pan and cook over med.
- heat stirring constantly until thickened.
- Add vanilla and cool slightly.
- Pour filling into a cooled crust.
- Cover filling w/ a thin coating of butter and cool.
- Meringue: Beat room temp.
- egg whites, salt and sugar until slightly stiff and shiney.
- Add cream of tartar and beat until white firm stiff peaks.
- Spread meringue over pie making sure it touches the crust to prevent shrinking.
- Place under an oven broiler and let meringue brown a bit.
- Watch carefully as this takes only a minute.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off