It’s been said that this pie is “to die for” — I’m not sure about that, but it is “to die-t after”!
If the link to the printable version doesn’t work for you, just go ahead and copy and paste the picture and the recipe to a Word Document…that works just as good. Then…save the recipe to your recipe files on your computer.
You do have recipes files on your computer….right?
Soft Custard Pie
Crust:
30 Graham Crackers, crushed (to crush use food processor or place in Ziploc bag and roll with rolling pin)
½ cup sugar
½ cup butter
Melt butter and add to crushed graham crackers and sugar. Stir to combine.
Place in 10 inch pie plate and press into plate using another pie plate.
You may have enough crust for another small pie.
Filling:
½ cup sugar
4 Tablespoons Corn Starch
5 egg yolks, save egg whites for meringue. Be careful to not get any yolk in with whites.
Pinch Salt
1 quart milk
1 teaspoon vanilla
1 quart milk
1 teaspoon vanilla
Put sugar, salt and cornstarch in 4 qt. saucepan and stir to mix.
Add egg yolks – then slowly add milk as you slowly stir.
Bring mixture slowly to a boil and stir until thickened.
Add vanilla.
Carefully add to graham cracker crust.
Meringue:
5 egg whites
10 Tablespoons sugar
¼ teaspoon cream of tartar
Beat egg whites while slowly adding sugar and cream of tartar.
This will take a few minutes.
Beat until soft peaks form when beaters are pulled up from whites.
Carefully spoon (I use large spoon) egg whites onto custard, then spread to edges. Use back of spoon to make peaks.
Bake at 375 -400 (depends on your oven)
10 to 12 minutes.
Cool and enjoy.
