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.