Old-Fashioned Graham Cracker Custard Pie

Photo: Maria Boyer

Ingredients

Crust

2 cups graham cracker crumbs

1 1/2 teaspoons cinnamon

1 1/2 teaspoons sugar

1/2 cup melted butter

Filling

2 cups whole milk

3/4 cup sugar

3 tablespoons cornstarch

3 egg yolks, beaten

1/2 teaspoon vanilla extract

Meringue

3 egg whites

2 tablespoons sugar

Preparation

To prepare the crust, combine the first four ingredients. Add the butter and mix well. Reserve about 1 tablespoon of the mixture for the topping; press the remainder into a 9-inch pie plate to form the crust. Bake for 5 minutes in a 400-degree oven.

To prepare the filling, place the milk in the top of a double boiler. Warm over medium-high heat, until a skin begins to form on top of the milk.

Mix the 3/4 cup sugar and 3 tablespoons cornstarch together, then slowly add to the milk until the mixture starts to thicken like a pudding.

Add about a 1/4 cup of the mixture to the egg yolks, mix to heat up the yolks, then repeat. Slowly pour the egg yolk mixture into the double boiler, stirring constantly.

Continue to cook until the mixture is thick. Stir in the vanilla extract and add the mixture into the pie crust. Allow to cool.

To prepare the meringue for the top of the pie, beat the eggs whites, slowly adding 2 tablespoons of sugar. Continue beating until soft peaks form.

Spread the meringue over the pie and sprinkle on the reserved graham cracker crust crumbs to garnish.

Brown the meringue slightly in a 375-degree oven for 6-7 minutes.

Cool and refrigerate for at least four hours before serving.