CHEF JEFF — ONE BYTE AT A TIME: Graham Cracker Pie

This oldie is most definitely a keeper.

Graham Cracker Pie

CRUST:

1 package (9 doubles) graham crackers, crushed

½ cup sugar

2 tablespoons butter

1 teaspoon cinnamon

FILLING:

3 eggs, separated

2 cups milk

½ cup sugar, plus 3 tablespoons for meringue

2 tablespoons cornstarch

2 tablespoons butter

1 teaspoon vanilla extract

Cream butter, sugar and cinnamon. Mix in cracker crumbs. Press Xc of crumbs into bottom and up sides of slightly greased 9-inch pie plate, reserving rest for top of pie. Separate eggs, reserving whites. Combine yolks, milk, sugar, cornstarch and butter. Cook in double boiler until consistency of pudding. Remove from heat. Add vanilla extract. Pour custard into crust. Beat egg whites until stiff, adding 3 tablespoons of sugar gradually. Spread meringue on top of custard. Sprinkle with reserved crumbs. Bake at 350 degrees for 30 minutes. Cool pie before cutting.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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