Vanilla Custard Pie

With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.

Click on photo for recipe

Ingredients

CRUST:

• 1-1/4 cups graham cracker crumbs
• 3 tablespoons brown sugar
• 1/3 cup butter, melted

FILLING:

• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 egg yolks, lightly beaten
• 2 teaspoons vanilla extract

MERINGUE:

• 2 egg whites
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/4 cup sugar
• 1/4 cup graham cracker crumbs

Directions

• Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
• In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
• In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs.
• Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
• Yield: 8 servings.