Recipe - Graham Cracker Pie

Crust
1 One half cup Graham Cracker Crumbs
1 teaspoon Flour
One half cup Sugar
1 teaspoon Cinnamon
One half cup Butter Or Margarine, melted
Filling
3 Egg Yolks
2 cup Milk
One fourth cup Sugar
2 tablespoon Cornstarch
1 teaspoon Vanilla

FOR THE CRUST:

Mix dry ingredients together. Add the melted shortening and stir together.
Use half of this mixture to line an 8 or 9inch pie pan, pressing mixture
to bottom and sides with fingers. Save the other half of mixture for
topping.

FOR THE FILLING:

Mix egg yolks and milk in top of a double boiler. Mix sugar and cornstarch
and add to egg mixture. Cook until mixture coats a spoon, stirring
constantly. Add vanilla. Cool slightly and pour into pie crust. Top with
merengue. Sprinkle with reserved crumb mixture. Bake at 400ø until merengue
is slightly browned, about 5 to 10 minutes. Cool several hours (at least 2)
to allow filling to set before serving.

Serves: 6 to 8

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Alexander J. Ross Posted to MCRecipe Digest V1 #617 by
Bill Spalding billspa@icanect.net on May 23, 1997