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.

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