Monday, March 11, 2013

Graham Wafer Pie




Monday's seem to be my 
baking days,
unlike my mom's Saturday Baking Days.
I guess it's because I have the whole day
off work, no one but me and Poppy are at home
 and there's time to
putter in the kitchen.

Today I made a Graham Wafer Pie
to take out to a dinner invitation tonight.
I haven't made this for a very long time
but it's always a treat (and it's my
eldest brother's absolute favourite).

My biggest fear making this pie 
is that it will not set up nice and firm.
I don't think I've quite mastered that part as yet.
Maybe next time I'll add an extra Tbsp. of 
Cornstarch and butter to the filling??


Graham Wafer Pie (a.k.a. Flapper Pie)

This makes a large pie.  If you double the recipe you will easily get 3 reg. 9” pies!
1 ½  Cups Graham cracker crumbs – or 20 crushed graham wafers
¼ Cup Brown Sugar – packed
2 Tbsp. flour
1 tsp. cinnamon
½ Cup butter – softened
Reserve 2 Tbsp. crumbs for garnish
Combine and press into a greased deep dish pie plate – Chill till ready to use
Filling:                                                                          
1 Cup White sugar                                               
1 Tbsp. all-purpose flour
4 Tbsp. cornstarch                                              
Pinch of salt                                                             
4 Cups milk                                                                                 
4 egg yolks –  slightly beaten (reserve egg whites for the meringue)                                            
1 tsp. vanilla
1 Tbsp. butter                                                                                                                                 
Mix sugar, flour, cornstarch and salt in a heavy saucepan.  Gradually add milk – cook stirring well – boil for 2 minutes.  Add some hot cusard to egg yolks and then whisk into pot, cooking until mixture is smooth over medium heat – stirring constantly until thickened (approx. 1 min.).  Sieve if necessary. Stir in the vanilla and butter.  Cool for 10 min.  Pour cooled filling into crust and chill before serving. 
Option – top with meringue or whipped cream if desired.


Meringue :
Beat 4 egg whites until soft peaks form. Slowly add ½ Cup sugar, beating until stiff and glossy. Stir in almond extract if desired. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
Bake at 425F just until meringue is golden, about 4 to 5 minutes. Cool completely before serving.










Till next time..... hope you are having a splendid Monday.  Spring seems to be Springing here today - except for the mud, what could be better?




9 comments :

  1. It looks yummy...if it doesn't set up, you can all sit around all cozy-like and spoon it...I've enjoyed a few moments like that around a batch of fudge.

    Your header is beautiful...is it a recent snowfall?

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    1. Yes - this was taken early last week. We are finally getting some milder temps this past weekend - perfect weather for the maple syrup harvest (above freezing days and below freezing nights).

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  2. I've never heard of this kind of pie - looks very good!

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  3. I love, love a graham cracker crust...and filled with vanilla custard and topped with meringue makes for a terrific pie!!! The whole family would eat this beauty!!!

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  4. Mondays are a good day to have off!
    Your pie looks real good...I think I better go have some breakfast now...

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  5. Anything that includes meringue is a hit in my family. This recipe sounds yummy!

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  6. Delicious looking pie! I like Vee's idea if the pie doesn't firm up:)

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  7. I love graham wafer pie. It was always a hit in our home. My mom made if frequently.

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