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1 servings
Ingredients:
1 1/2 cups graham cracker crumbs1/4 cup white sugar1/3 cup butter, softened1/2 cup white sugar2 tablespoons cornstarch1 tablespoon all-purpose flour1/2 teaspoon salt2 cups milk2 egg yolks, beaten1 tablespoon butter1 teaspoon vanilla extract3 egg whites1/4 cup white sugar1/2 teaspoon almond extract
Instructions:
Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter or margarine. Press into a 9 inch pie plate, reserve 1/4 cup for topping. Bake at 375 degrees F (190 degrees C) for 8 minutes.Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring. Remove from heat; stir in 1 tablespoon butter or margarine and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.Bake at 425 degrees F (220 degrees C) just until meringue is golden, about 4 to 5 minutes. Cool completely before serving.
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