Graham Cracker Pie

By lindybug

Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 3 Tbsp sugar
• 1 Tbsp all purpose flour
• 1/4 cup butter, melted
• Cooking spray
• Filling:
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups fat free milk
• 2 large eggs, lightly beaten
• 1/4 tsp vanilla extract
• Meringue:
• 3 large egg whites
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1/3 cup sugar

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. To prepare crust, combine first 3 ingredients and stir well with a whisk. Add melted butter; toss until moist. Reserve 2 Tbsp crumb mixture; set aside. Press remaining mixture into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 350 degrees for 15 min and remove from oven. Reduce oven temp to 350 degrees.

3. To prepare filling, combine 1/2 cup sugar, cornstarch and salt in a saucepan; stir in milk. Bring to a boil over medium heat. Cook 1 min. stirring constantly. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Return mixture to pan. Cook over med. heat until thick (about 2 min) stirring constantly. Remove from heat and stir in 1/4 tsp vanilla. Pour hot filling into prepared crust.

4. To prepare meringue, place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 tsp vanilla; beat well. Gradually add 1/3 cup sugar, 1 Tbsp at a time, beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 15 min or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hrs.

**You can add fruit it you want.