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?