From the kitchen of Stephanie Knewasser
1 1/2 c graham cracker crumbs
5 Tbsp butter, melted
2 Tbsp sugar
Reserve a handful to sprinkle on top.
Press into a deep pie pan.
Bake @ 350 for 10 minutes.
In a heavy saucepan:
1 c sugar
1/4 c cornstarch
2 c whole milk
4 egg yolks
Whisk together before turning on heat.
Cook over medium heat, whisking constantly.
Cook and whisk until thick, about 6 minutes.
Remove from heat.
2 Tbsp butter, cut into small pieces
2 tsp vanilla
Pour filling into crust.
In a mixing bowl, beat:
4 egg whites, at room temp
Beat on high until foamy.
1/4 tsp cream of tartar
4 Tbsp granulated sugar
Beat until stiff peaks form.
Gently spread meringue over filling.
Bake @ 325 until meringue is golden, about 12 minutes.
Cool. Refrigerate at least 4 hours before serving.
- Grandma Knewasser was known for her graham cracker pie with it’s custard filling and meringue topping. Unfortunately, no one inherited her recipe. So I did a little research and created this. Scott and Joan say it tastes just like Grandma’s.