Graham Cracker Cream Pie
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"This is a very 'old' recipe. As my sisters and I got older, Mom used to make this for us instead of a birthday cake. We loved it Ï it is delicious."
16 graham crackers rolled fine (1-1/3 cups)
1 teaspoon flour
1/2 cup shortening, melted (use part butter)
1/2 cup granulated sugar
1 teaspoon cinnamon
3 eggs, divided (save whites for meringue)
1/4 cup sugar
1 teaspoon vanilla flavor
3 cups milk
3 tablespoons cornstarch
3 tablespoons sugar
3 egg whites
Mix, as for pie crust, the graham cracker crumbs, flour, shortening, 1/2 cup granulated sugar and cinnamon. Using one-half of mixture, pack in pie pan.
Combine the egg yolks, 1/4 cup sugar, vanilla, milk and cornstarch and cook together until this mixture coats the spoon. Pour into pie pan.
Meringue: Make a meringue of 3 tablespoons of granulated sugar and 3 egg whites. Beat until stiff peaks form. Spread on top of custard. Sprinkle remaining cracker crumb mixture over top of meringue. Bake at 325 degrees until meringue is brown.