bakery graham cracker pie

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons white sugar
• 1 tablespoon butter, melted
• 1/2 cup white sugar
• 1/4 cup cornstarch
• 1/3 teaspoon salt
• 2 1/2 cups scalded milk
• 4 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 4 egg whites
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat an oven to 300 degrees f (150 degrees c).
• mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. reserve a couple tablespoons of the cracker mixture to use as garnish. press the remaining cracker mixture into a 9-inch pie plate to form a crust.
• place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. slowly stir in the scalded milk, stirring until mixture thickens. slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. cook for 2 minutes, stirring constantly so as not to scramble the eggs. remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. pour the egg mixture into the prepared pie shell. set aside.
• beat egg whites until foamy in a large glass or metal mixing bowl. gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. spread the meringue over the pie.
• bake in the preheated oven until the meringue is lightly browned, about 10 minutes. cool, and sprinkle with the reserved graham cracker mixture before serving.