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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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A cream pie filling on a graham wafer crust and topped with meringue. Ingredients:
crust |
1 cup graham cracker crumbs |
1/4 cup white sugar |
1/3 cup butter, melted |
vanilla pudding |
2 cups milk |
1/2 cup white sugar |
2 tablespoons cornstarch |
1 tablespoon all-purpose flour |
1 pinch salt |
3 eggs, separated |
1 tablespoon butter |
1 teaspoon vanilla extract |
meringue |
1/4 cup white sugar |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
3. Bake in preheated oven until firm, 5 to 10 minutes.
4. Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
7. Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
8. Refrigerate for about 3 hours before serving.
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