Graham Cracker Cream Pie

Ingredients

Instructions

Crust

  • 1 2/3 c. graham crackers (16) halves
  • 1 tsp. flour
  • 1/4 c. sugar
  • 1 tsp. cinnamon
  • 1/3 c. butter, softened

Filling

  • 2 tbls. cornstarch
  • 1/4 c. sugar
  • 1/4 tsp. salt
  • 2 c. scalded milk
  • 3 egg yolks, beaten
  • 1 tsp. vanilla
  • 3 eggs white
  • 3 tbls sugar
Blend cracker mixture thoroughly. Press 1/2 mixture firmly into well buttered pie pan.

Mix thoroughly cornstarch, sugar and salt in a double boiler. Add slowly to hot milk, stirring constantly until mixture thickens. Cook in double boiler 10 minutes longer. Blend a little of this mixture with egg yolks, return to double boiler, stir and cook until eggs are set (about 2 minutes-gets thicker). Add vanilla and pour into crust. Stiffly beat 3 egg whites. Slowly add 3 tbls. sugar. Put on custard filling over to edge to seal. Sprinkle with remaining crumbs. Bake at 300 until lightly brown.