Graham Cracker Pie

By KatrinaB

Ingredients

• Crust
• 1 1/2 Cups graham crackers, crushed
• 4 Tablespoons sugar
• 1 Stick Blue Bonnet Margarine, melted
• Filling
• 3/4 Cup sugar
• 1/4 Cup cornstarch
• 2 1/2 Cups milk
• 3 Large egg yolks
• 1/8 Teaspoon salt
• 1 Tablespoon pure vanilla extract
• 1/2 Teaspoon freshly grated nutmeg
• 2 Tablespoons butter
• Meringue Topping
• 3 Large Egg Whites (room temperature)
• Scant 1/2 Teaspoon Cream of Tartar
• 6 Tablespoons Sugar

Details

Preparation time 30mins

Preparation

Step 1

For the Crust
Use prepared graham cracker crumbs or finely crush whole grahams until you have the desired amount. In a medium sized bowl combine cracker crumbs and sugar. Melt margarine and add to crumbs and mix with a spoon until thoroughly combined. Pour into a 9 inch pie plate and pat down and around sides to form crust. Set aside.
For the filling
In a heavy bottom sauce pan combine sugar and cornstarch. Whisk in milk, egg yolks and salt. Cook over medium heat stirring constantly until thickened and coats the back of a wooden spoon (about 6 to 7 minutes). Remove from heat and add vanilla, nutmeg and butter. Stir until butter is completely melted. Pour filling into prepared crust.
For the Meringue Topping
Combine egg whites and cream of tartar in a medium glass bowl (be sure it is clean and dry) and beat with electric mixer until stiff peaks form (about 5 minutes). Add sugar and continue to beat another 2 to 3 minutes. Pour Meringue onto pie filling and spread to cover. Use spatula to create peaks.
Bake Pie in 425 degree oven for 7 minutes to brown the top.
Chill Pie in the refrigerator 4 hours before serving.