{"id":3041,"date":"2023-06-08T00:44:41","date_gmt":"2023-06-08T00:44:41","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3041"},"modified":"2024-02-09T15:50:51","modified_gmt":"2024-02-09T15:50:51","slug":"graham-cracker-pie","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/graham-cracker-pie\/","title":{"rendered":"Graham Cracker Pie"},"content":{"rendered":"\n
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Photos by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

Crust<\/h4>\n\n\n\n

1 1\/2 c graham cracker crumbs<\/strong><\/em><\/p>\n\n\n\n

5 Tbsp butter, melted<\/strong><\/em><\/p>\n\n\n\n

2 Tbsp sugar\u200b<\/strong><\/em><\/p>\n\n\n\n

Mix together.<\/p>\n\n\n\n

Reserve a handful to sprinkle on top.<\/p>\n\n\n\n

Press into a deep pie pan.<\/p>\n\n\n\n

Bake @ 350 for 10 minutes.<\/p>\n\n\n\n

Filling<\/h4>\n\n\n\n

In a heavy saucepan:<\/p>\n\n\n\n

1 c sugar<\/strong><\/em><\/p>\n\n\n\n

1\/4 c cornstarch<\/strong><\/em><\/p>\n\n\n\n

Dash salt<\/strong><\/em><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

2 c whole milk<\/em><\/strong><\/p>\n\n\n\n

4 egg yolks<\/em><\/strong><\/p>\n\n\n\n

Whisk together before turning on heat.<\/p>\n\n\n\n

Cook over medium heat, whisking constantly.<\/p>\n\n\n\n

Cook and whisk until thick, about 6 minutes.<\/p>\n\n\n\n

Remove from heat.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

2 Tbsp butter, cut into small pieces<\/strong><\/em><\/p>\n\n\n\n

2 tsp vanilla<\/em><\/strong><\/p>\n\n\n\n

Pour filling into crust.<\/p>\n\n\n\n

Topping<\/h4>\n\n\n\n

In a mixing bowl, beat:<\/p>\n\n\n\n

4 egg whites, at room temp<\/strong><\/em><\/p>\n\n\n\n

Beat on high until foamy.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1\/4 tsp cream of tartar<\/em><\/strong><\/p>\n\n\n\n

Gradually add:<\/p>\n\n\n\n

4 Tbsp granulated sugar<\/em><\/strong><\/p>\n\n\n\n

Beat until stiff peaks form.<\/p>\n\n\n\n

Gently spread meringue over filling.<\/p>\n\n\n\n

Bake @ 325 until meringue is golden, about 12 minutes.<\/p>\n\n\n\n

Cool. Refrigerate at least 4 hours before serving.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n