Morg's Diner Graham Cracker Pie





  • Crust:
  • 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).
  • Meringue:
  • 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.