Desserts:

Graham Cracker Cream Pie

Comment on this recipe

"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."

Ingredients

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

CUSTARD FILLING:
3 eggs, divided (save whites for meringue)
1/4 cup sugar
1 teaspoon vanilla flavor
3 cups milk
3 tablespoons cornstarch

MERINGUE:
3 tablespoons sugar
3 egg whites

Instructions

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.

Judy Kennedy
Moline