Follow these steps for perfect results
graham wafers
rolled fine
sugar
margarine
melted
cinnamon
milk
egg yolks
cornstarch
sugar
vanilla
egg whites
icing sugar
Finely crush graham wafers.
Combine crushed graham wafers, sugar, melted margarine, and cinnamon in a bowl.
Mix thoroughly.
Press the mixture into a pie plate, reserving about 1/4 of the crumbs.
Combine milk, egg yolks, cornstarch, and sugar in a saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens.
Stir in vanilla extract.
Pour the hot custard filling into the prepared graham cracker crust.
Beat egg whites until stiff peaks form.
Gradually beat in icing sugar until the meringue is glossy.
Spread the meringue evenly over the hot custard filling.
Sprinkle the reserved graham cracker crumbs over the meringue.
Bake in a preheated oven at 250°F (120°C) for 20 minutes, or until the meringue is lightly golden brown.
Expert advice for the best results
Ensure egg whites are at room temperature for maximum volume when making meringue.
Do not overbake the meringue; it should be lightly golden brown.
Cool completely before serving to allow the filling to set.
Everything you need to know before you start
15 minutes
The crust and filling can be made a day ahead.
Serve slices on dessert plates, garnished with a dusting of cinnamon.
Serve chilled.
Pair with a scoop of vanilla ice cream.
Complements the sweetness of the pie.
Discover the story behind this recipe
A traditional prairie dessert.
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