Graham Cracker Cream Pie

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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