"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Graham Cracker Pie, by Heyma Hegseth, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 2 c. graham crackers 1/4 c. sugar 1/4 tsp. cinnamon 1/2 c. butter, melted
Custard: 3 egg yolks (keep egg whites) 1/2 c. sugar 1 tbsp. cornstarch 1 tsp. vanilla 2 c. milk
Meringue: 3 egg whites 1/2 c. sugar 1/2 tsp. vanilla 1/4 tsp. cream of tartar
Mix ingredients for crust and press into bottom of pan, but save 1 cup for topping. Cook custard ingredients until thickened. Beat the topping ingredients together and spoon over custard. Make meringue and sprinkle the rest of the cracker topping on top. Bake at 350º for 30 minutes.
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