Graham Cracker Pie
INGREDIENTS
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oven to 400
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crust:
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2 cups graham cracker crumbs (I used ginger snaps this time)
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1/2 cup unsalted butter (1 stick), melted
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1/2 cup brown sugar
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Mix the crumbs, butter and sugar in a bowl until thoroughly combined. Reserve 1/4 cup of the crumb mixture for a garnish. Press the rest into your pie dish with the back of a measuring cup or large spoon. Try to get it as even as possible.
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Bake for 6 minutes, then set aside.
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filling:
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1 cup sugar
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3 Tbsp cornstarch
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pinch of salt
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Put the sugar, cornstarch and salt in a heavy bottomed saucepan.
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Whisk in:
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2 cups whole milk
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4 egg yolks
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Cook, whisking constantly, over medium heat, until the mixture begins to thicken and comes to a gentle boil, about 5 to 6 minutes.
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Continue cooking, whisking, until very thick, about 1 to 2 minutes.
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Take off the heat and stir in:
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1 1/2 tsp vanilla extract
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Pour into the pie crust.
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meringue
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oven to 325
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4 egg whites
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1 tsp vanilla extract
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Beat the egg whites and vanilla until they are foamy and increased in volume.. Then gradually beat in:
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3/4 cup sugar (I used extra-fine)
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Beat until stiff peaks form.
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Spread onto the custard and bake at 325 for about 20 minutes or until the meringue is browned.
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