Custard Meringue Pie

Prep Time 30 mins
Cook Time 5 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 325  F
Servings: 8
Ingredients
    Crust:
  • 16 graham crackers, rolled fine
  • 1 tsp flour
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 tsp cinnamon
    • Custard Filling:
  • 2 tbsp cornstarch
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2 cup milk, scalded
  • 3 egg yolks, beaten
  • 1 tsp vanilla
    • Meringue:
  • 3 stiffly beaten egg whites
  • 3 tbsp granulated sugar
Instructions
  1. 1
    Crust:

    Prepare crust by blending ingredients thoroughly. Press one half mixture firmly in even layer to bottom and sides of a well buttered pie pan.

  2. 2
    Custard:

    For custard, mix thoroughly cornstarch, sugar and salt; add slowly to hot milk, stirring constantly until mixture thickens. Cook in double boiler 10 minutes longer. Blend a little of this mixture with egg yolks and return to double boiler. Stir and cook until eggs are set (about 2 minutes). Add vanilla and pour into cracker crust.

  3. 3
    Meringue:

    Make a meringue of stiffly beaten egg whites and granulated sugar. Spread on top of custard filling. Sprinkle meringue with remaining crumbs. Bake in a 300-325 degree oven until lightly browned.

Read it online: https://www.coorsrecipes.com/recipe/custard-meringue-pie/