FLAPPER PIE
Vanilla custard pie with meringue in a cinnamon-graham cracker crust.
Provided by Linda A
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
- Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
- Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 65.6 g, Cholesterol 152.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 12.4 g, Sodium 318.4 mg, Sugar 50 g
VANILLA CUSTARD PIE
A cream pie filling on a graham wafer crust and topped with meringue.
Provided by katie.rose
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
- Bake in preheated oven until firm, 5 to 10 minutes.
- Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
- Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
- Refrigerate for about 3 hours before serving.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 25.8 g, Cholesterol 65.9 mg, Fat 8.8 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 119.8 mg, Sugar 20.9 g
VANILLA CUSTARD PIE
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
CRACKER CUSTARD
Make and share this Cracker Custard recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir in a large pot: sugar, eggs, all evaporated milk, and water.
- On medium heat, let mixture cook until it steams.
- Taste for sweetness, add more sugar if needed.
- Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
- Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
- Take off heat.
- Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
- Mix well.
- Add more crushed crackers if too soupy.
- Once satisfied with the consistency, spoon into a casserole dish and spread even.
- Store leftovers in fridge for upto a 5 - 7 days.
- Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.
Nutrition Facts : Calories 396.2, Fat 12, SaturatedFat 4.8, Cholesterol 93.8, Sodium 516.1, Carbohydrate 60.9, Fiber 1.1, Sugar 25.3, Protein 11.1
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- Prepare the crust. Grind the biscoff or graham crackers in a food processor or place them in a resealable plastic bag and use a rolling pin to ground. Add the melted butter and mix until well combined. Transfer into a 9" round pie baking dish. Use a plastic measuring cup and press evenly in a pie baking dish. Refrigerate and chill for 15 minutes.
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