Graham Cracker Cream Pie

Serves: 8 Servings

Source:

Serves: 8 Servings
Source:

Ingredients:

Crust

  • 8 NABISCO Grahams, finely crushed (about 1-1/4 cups crumbs)
  • 1/4 cup melted margarine

Filling

  • 3/4 cup sugar, divided
  • 1/2 tsp. salt
  • 1/4 cornstarch
  • 2 1/2 cups milk
  • 3 eggs, separated
  • 1 tsp. vanilla
  • 1 tbsp. butter

MERINGUE INGREDIENTS:

  • 3 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 Tablespoons sugar

Instructions:

  1. Filling: In a medium saucepan, combine sugar, cornstarch and salt. Mix well. Gradually stir in milk and mix until smooth. Over medium heat, bring to a boiling stirring constantly for 1 minute. Remove from heat. Stir half of hot mixture into egg yolks and mix well. Pour egg mixture back into saucepan with reserved mixture. Bring back to boiling; stirring constantly, boil 1 minute longer. Remove from heat. Stir in butter and vanilla. Pour immediately into pie crust. Set aside.
  2. Meringue: In a mixer bowl with electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar 2 Tablespoons at a time, beating well after each addition. Continue to beat until soft peaks form. Spread meringue over warm filling, sealing edge to crust.
  3. Bake 7 to 9 minutes or until meringue is light golden. Cool on wire rack for 1 hour before serving. Refrigerate leftovers.