There was a huge container of graham crackers in the pantry, so what's the next best thing to a cheesecake with a scrumptious graham crust? Vanilla Custard! Aside from that; I fell in love again with the Pie Maker in Pushing Daisies.
Ingredients:
Graham Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/...3 cup butter, melted
Filling:
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
Meringue:
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs
Preheat Oven to 350 degrees.
Procedure:
1. 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 at 350° for 8-10 minutes or until lightly browned then cool on a wire rack.
2. In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook this over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat. Stir a small amount of hot filling into egg yolks (Yes, just the yolks. I suck at separating the yolks from the whites by the way); return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. (It will help a lot if you use a whisk with this)
5. Remove from the heat then gently stir in vanilla. Pour into crust.
6. 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.
7. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
1. 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 at 350° for 8-10 minutes or until lightly browned then cool on a wire rack.
2. In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook this over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat. Stir a small amount of hot filling into egg yolks (Yes, just the yolks. I suck at separating the yolks from the whites by the way); return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. (It will help a lot if you use a whisk with this)
5. Remove from the heat then gently stir in vanilla. Pour into crust.
6. 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.
7. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
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