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Categories:
crust graham cracker crumbs sugar flour butter cooking spray filling sugar cornstarch salt milk eggs vanilla meringue egg whites cream of tartar vanilla sugar
Viewed: 31 - Published at: 9 years agoIngredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1/4 cup butter, melted
- Cooking spray
- Filling:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups fat-free milk
- 2 large eggs, lightly beaten
- 1/4 teaspoon vanilla extract
- Meringue:
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
Method
- Preheat oven to 350°.
- To prepare crust, combine first 3 ingredients, and stir well with a whisk. Add melted butter; toss until moist. Reserve 2 tablespoons crumb mixture; set aside. Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray. Bake at 350° for 15 minutes, and remove from oven. Reduce oven temperature to 325°.
- To prepare the filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan; stir in milk. Bring the mixture to a boil over medium heat. Cook for 1 minute, stirring constantly. Gradually add the hot milk mixture to eggs, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat, and stir in 1/4 teaspoon vanilla. Pour the hot filling into prepared crust.
- To prepare meringue, place the egg whites and the cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over the hot filling, sealing to edge of crust. Sprinkle with the reserved crumb mixture. Bake at 350° for 15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours.
