Recipe Archives->Pies->Graham Cracker

20 graham crackes, crushed
1/2 cup margarine, melted

1/2 cup sugar
6 tbsp. flour
2 cup scalded milk
1/4 tsp. salt
3 eggs, separated
1 tsp. vanilla

3 egg whites
3 tbsp. cold water
1 tsp. baking powder
6 tbsp. sugar
pinch of salt

Mix crackers and margarine together.  Reserve 1/4 for topping.
Put buttered crumbs into pie plate and press firmly into a crust.
Allow to set while making filling.  No sugar is called for in this
crust recipe.

Use 1/4 cup sugar, mix in a bowl with the flour and salt.  Turn
scalded milk into this and stir together.  Return to top of double
boiler and cook over boiling water until thickened, stirring
constantly; this will take about 10 minutes.

Beat remaining 1/4 cup sugar with 3 egg yolks.  Pour thickened milk
mixture into egg yolk mix.  Return to double boiler and continue
cooking over boiling water about 5 minutes or until well thickened.
Cool.  Add vanilla.  Turn into graham cracker crust and top with
Meringue.

Put egg whites, water, baking powder and salt into mixing bowl;
beat until stiff, adding sugar gradually.  Pile on pie, bake at
425 degrees for a few minutes.  Watch carefully.

Printable version: graham-cracker.txt.