Custard Meringue Pie

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Custard Meringue Pie

Post  justmecookin on Sun Feb 14, 2010 1:53 pm

Custard Meringue Pie

1-1/4 cups crushed graham crackers
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter (no substitutes), melted

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
3 egg yolks, beaten
1 tablespoon butter, softened
1-1/2 teaspoons vanilla extract

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon almond extract
6 tablespoons sugar

In a bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 for 10-12 minutes or until golden brown. Cool on a wire rack.

In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat. stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. stir in butter and vanilla; keep warm.

In a small mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Add extract; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Pour warm filling into crust. Spread meringue to edges, sealing to crust. Sprinkle with reserved crumbs. Bake at 350 for 15 minutes or until golden. Cool on a wire rack for 1 hour. Chill for 1-2 hours before serving. Makes 6-8 servings.

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