| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box zwieback crackers; crushed |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Melted butter |
| 1 |
tb |
Cinnamon |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 2 |
c |
Milk |
| 4 |
|
Egg yolks |
| 1 |
ts |
Vanilla |
| 4 |
|
Egg whites |
| 6 |
tb |
Sugar |
INSTRUCTIONS
Mix crackers, 1/2 cup sugar, butter and cinnamon. Press into pie pan and
bake at 375 for 10 minutes. Reserve 1/2 cup of the crumbs for topping. To
make filling: combine 3/4 cup sugar, flour, milk and yolks in saucepan.
Cook and stir over low heat until thick. Add vanilla. Pour into crust while
mixture is hot. Make meringue of egg whites and 6 tablespoons sugar. Cover
filling with meringue, sprinkle with reserved crumbs, and bake at 400 until
brown.
MRS W.A. HENDERSON (EDWINA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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