Description
Vanilla custard pie with meringue in a cinnamon-graham cracker crust.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup white sugar
- ½ cup butter, melted
- 1 tablespoon ground cinnamon
- 3 cups milk
- ½ cup white sugar
- ¼ cup cornstarch
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 egg whites
- 2 tablespoons white sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the graham cracker crumbs
- 1/2 cup sugar
- melted butter
- and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
- Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl
- whisk together the 1/2 cup sugar
- cornstarch
- egg yolks
- and vanilla. When the milk is hot but not boiling
- slowly pour the milk in a steady stream into the yolk mixture
- whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat
- stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
- Place the pie under the broiler and bake until the meringue starts to brown
- 3 to 5 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6