Ingredients: |
Ingredients: Crumb Crust:
1 1/4 cup Honey Maid Graham Crumbs
1/4 cup granulated sugar
1/2 cup butter or margarine, melted or softened
Filling:
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla
Meringue:
2 egg whites
1/4 cup granulated sugar
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Directions: |
Directions:Directions - Crumb Crust:
1. Thoroughly combine Graham crumbs, sugar and butter. Reserve 1/4 cup of mixture for topping. Press remaining Crumb Mixture against bottom and sides of 8” or 9” pie plate.
2. Bake in moderate oven at 375°F for 8 minutes. Cool.
Directions - Filling:
1. In saucepan, combine sugar, cornstarch, flour and salt. Stir in milk. Cook over moderate heat stirring constantly, until mixture thickens and comes to a boil. Boil 2 minutes.
2. Blend in a little of the hot mixture into egg yolks, then stir yolks back into remaining hot mixture. Cook 1 minute longer, stirring constantly.
Directions – Filling (continued):
3. Blend in butter and vanilla. Cool 10 minutes, pour into crumb crust. Cool to room temperature.
Directions - Meringue:
1. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and shiny.
2. Spread meringue over cooled filling to meet edge of crust. Sprinkle with reserved crumbs.
3. Bake in hot oven at 425°F for 5 minutes or until lightly browned. Cool at room temperature 3 hours before serving.
Additional Comments:
If desired, top pie with whipping cream or whipped topping in place of meringue. |
This recipe for Flapper Pie is from