—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
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
Yields
6 Servings