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Graham Cracker Pie
 
 

(Crust) 2 cups graham crackers, crushed ½ cup butter or margarine, melted ½ cup sugar 1 teaspoon cinnamon Mix above ingredients, reserving ¾ cup for topping. Press remainder in bottom and sides of 7-inch cake or pie pan. Bake for 10 minutes at 400° F. Cool and add filling. (Filling) 2 cups milk 1/3 cup sugar 4 tablespoons cornstarch ¼ teaspoon salt 3 egg yolks, beaten  1 teaspoon vanilla  Heat milk to scalding. Add sugar, cornstarch and salt which have been mixed together. Cook until thick, stirring constantly. Add little of this mixture to beaten egg yolks (to warm the yolks and prevent them cooking too quickly when added to hot sauce), and then add egg mixture to sauce. Return to heat and stir until smooth. Add vanilla. Cool and pour into crust. Top with meringue made by beating 3 egg whites until stiff, and adding 6 tablespoons sugar gradually. Spread over cream filling. Sprinkle remaining ¾ cup cracker mixture over top and bake at 350° F., until lightly browned.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.