Mangia, Figlie

The Recipe Collection

Graham Cracker Pie

Crust
2 cups graham cracker crumbs

1-1/2 teaspoons cinnamon
1-1/2 teaspoons sugar
1/2 cup melted butter

Filling
2 cups whole milk
3/4 cup sugar
3 tablespoons cornstarch
3 egg yolks, beaten
1/2 teaspoon vanilla extract

Meringue
3 egg whites
2 tablespoons sugar

To prepare the crust, combine the first three ingredients. Add the butter and mix well. Reserve about 1 T. of the mixture for the topping; press the remainder into a 9” pie plate to form the crust. Bake for 5 minutes in a 400-degree oven.

To prepare the filling, place the milk in the top of a double boiler. Warm over medium-high heat, until a skin begins to form on the top of the milk.

Mix the 3/4 cup sugar and 3 T. cornstarch together, then slowly add to the milk until the mixture starts to thicken like a pudding. Add about a 1/4 cup of the mixture to the egg yolks, mix to heat up the yolks, then repeat. Slowly pour the egg yolk mixture into the double boiler, stirring constantly. Continue to cook until the mixture is thick. Stir in the vanilla extract and add the mixture into the pie crust. Allow to cool.

To prepare the meringue for the top of the pie, beat the eggs whites, slowly adding the 2 tablespoons of sugar. Continue beating until soft peaks form. Spread the meringue over the pie and sprinkle on the reserved graham cracker crust crumbs to garnish.

Brown the meringue slightly in a 375-degree oven for 6-7 minutes. Cool and refrigerate for at least four hours before serving.

 

 

Recipe from the "Mangia, Figlie" blog by Maria M. Boyer.
Original publish date of this recipe, July 12, 2010.