Graham Cracker Cream Pie
|Graham crackers||1 2⁄3 Cup (26.67 tbs), rolled|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs) (Divided)|
|Milk||3 Cup (48 tbs)|
|Vanilla pudding and pie filling mix||200 Gram|
|Eggs||4 , separated|
Thoroughly blend crumbs with softened butter or mar- garine and 1/4 cup sugar.
Pour into a 9-inch pie plate and press firmly against bottom and sides of pie plate.
(The easy way is to use an 8-inch pie plate.) Bake in a moderate oven (375°F.) for 7 minutes.
In a saucepan gradually add milk to pudding and pie filling mix.
Stir in beaten egg yolks.
Cook over medium heat, stirring constantly until pudding thickens.
Pour into baked crust.
Beat egg whites until foamy.
Gradually add re- maining sugar.
Continue beating until stiff.
Pile meringue over filling sealing to edges of crust.
Bake in a hot oven (425°F.) 4 to 5 minutes, or until lightly browned.
Chill 3 to 4 hours.
Calories 509 Calories from Fat 137
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 6.8 g33.8%
Trans Fat 0 g
Cholesterol 129.3 mg43.1%
Sodium 465 mg19.4%
Total Carbohydrates 86 g28.6%
Dietary Fiber 1.6 g6.4%
Sugars 52.2 g
Protein 9 g18.2%
Vitamin A 7.7% Vitamin C
Calcium 14.3% Iron 11.5%
*Based on a 2000 Calorie diet