| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Pies/pastri, To post | 6 | Servings | |
INGREDIENTS
| —Crust— | ||
| 1 1/2 | c | Graham Cracker Crumbs |
| 1 | ts | Flour |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
| 1/2 | c | Butter Or Margarine, melted -Filling— |
| 3 | Egg Yolks | |
| 2 | c | Milk |
| 1/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | ts | Vanilla |
INSTRUCTIONS
FOR THE CRUST: Mix dry ingredients together. Add the melted shortening and stir together. Use half of this mixture to line an 8 or 9-inch 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 400° 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 MC-Recipe Digest V1 #617 by Bill Spalding <billspa@icanect.net> on May 23, 1997
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