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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in an old cookbook my mother had. I believe it was printed in the Detroit Free Press some time in the 70's. There is no prep time listed on this so I am taking a guess at it. Ingredients:
16 graham crackers, rolled fine (1 1/2 cups crumbs) |
1/2 cup sugar |
6 tablespoons sugar |
1/4 cup butter or 1/4 cup margarine |
1/2 teaspoon salt, divided |
1/2 teaspoon cinnamon |
1 teaspoon unflavored gelatin |
2 cups milk |
2 -4 tablespoons cornstarch |
3 egg yolks, beaten |
1 teaspoon vanilla |
3 egg whites |
1 dash salt |
Directions:
1. In medium bowl, combine cracker crumbs, 1/4 cup of sugar, butter or margarine, teaspoon of the salt, cinnamon and gelatin, if desired.
2. Mix well and press into bottom and up the sides of a 9-inch pie plate.
3. Bake at 400°F 8 to 10 minutes; remove and cool on wire rack.
4. In top of double boiler, scald milk.
5. In small bowl, combine 1/4 cup of the remaining sugar, remaining 1/4 teaspoon salt and cornstarch; mix well and slowly add to hot milk, beating with wire whisk.
6. Cook mixture over hot water, stirring constantly until thickened.
7. Cover pan and cook another 10 minutes without stirring.
8. Blend a little of the hot mixture into beaten egg yolks; return egg yolk mixture gradually to mixture in double boiler.
9. Cook two minutes, stirring constantly.
10. Cool; add vanilla and put into cooled crust.
11. In medium bowl or electric mixer, add dash salt to egg whites and beat at high speed until soft peaks form.
12. Gradually add remaining six tablespoons sugar and beat until meringue forms stiff peaks.
13. Spread on top of filling sealing to the edges of the crust.
14. Bake at 325°F about 30 minutes, or until meringue is lightly browned.
15. Chill before serving.
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