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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 8 |
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This is a very old-fashioned custard pie that was made by every cook in our area of western Canada from the turn of the century untiil about the '70s. My husband still asks for it because it's his favourite. It would be a shame for it to be forgotten as it is a lovely, light pie. Ingredients:
1 1/4 cup graham wafer crumbs |
1/4 cup sugar |
1/2 tsp. cinnamon |
1/4 cup melted butter |
1/4 cup sugar |
3 tbsp. corn starch |
2 cups milk |
2 egg yolks, lightly beaten |
1 tsp. vanilla |
2 egg whites |
1/2 tsp. cream of tartar |
2 tbsp. sugar |
Directions:
1. Crust: Combine 1 cup graham wafer crumbs with 1/4 cup sugar, 1/2 tsp. cinnamon and 1/4 cup melted butter, reserving 1/4 graham wafer crumbs for top of pie.
2. Press into a 9 pie shell and bake 375 for 8 minutes.
3. Remove from oven and cool shell.
4. Custard Filling: In saucepan combine 1/4 cup sugar, 3 tbsp. corn starch and 2 cups of milk and stir over medium heat until the mixture comes to a boil.
5. Stir a little of this mixture into the egg yolks and then return the egg yolk mixture to the saucepan.
6. Cook 2 minutes longer over medium heat until the custard is thick.
7. Cool the custard and then pour it into the crust.
8. Meringue: Beat the 2 egg whites with the Cream of Tartar until soft peaks form.
9. Beat in the 2 tbsp. sugar and beat until stiff peaks form.
10. Spread the meringue over the custard filling and top with reserved crumbs.
11. Bake 400 F for 5 minutes.
12. Cool about 4 hours at room temperature before serving.
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