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Graham Cracker Pie

Photo: Amy Neunsinger
Yield Makes 8 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (1 stick), melted
  • 1 cup sugar, plus 1 tablespoon
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • 3 eggs, separated and yolks slightly beaten
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calcium 88 mg
  • calories 368
  • caloriesfromfat 0 %
  • carbohydrate 48 g
  • cholesterol 116 mg
  • fat 17 g
  • fiber 1 g
  • iron 1 mg
  • protein 6 mg
  • satfat 9 g
  • sodium 180 mg

How to Make It

  1. Preheat oven to 400° F. Mix the graham cracker crumbs, butter, and ½ cup of the sugar in a bowl. Set aside ½ cup of the graham cracker mixture. Add the remaining mixture to a deep pie plate or pan and press into place using the back of a large spoon. Bake the crust for 6 minutes. Remove from oven and set aside. Heat 1¾ cups of the milk in a medium

  2. saucepan until just boiling; lower heat to medium. In a small bowl, mix another ½ cup of the sugar with the cornstarch and the remaining milk. Gradually whisk the mixture into the hot milk and cook until creamy, about 2 minutes. Stir a small amount of the hot milk mixture into the egg yolks; add this back into the mixture. Stir constantly for 1 to 2 minutes or until the custard has thickened. Remove from heat and let cool. While the custard is cooling, beat the egg whites with 1 tablespoon sugar until stiff. Stir the vanilla into the cooled custard and pour into the graham cracker pie shell. Gently spread the egg-white mixture over the top of the custard. Sprinkle with the remaining graham cracker mixture and place in a 400° F oven for 2 minutes or until the meringue is slightly browned. Chill at least 4 hours before serving.