Graham Cracker Pie

Ingredients

• 18 graham crackers
• 1/8 cup sugar
• 1/2 cup butter
• 2 cups milk
• 3 egg yolks
• 2 T. corn starch
• 1 t. vanilla

Method

1. 1

   Put all of this mixture except 1 cupful in bottom of pie plate.

2. 2

   Heat and add 1/2 cup sugar mixed with 2 T. corn starch.

3. 3

   Cook until thick enough and add 1 t. vanilla.

4. 4

   Put on first mixture.

5. 5

   Add the beaten egg whites and on top place the 1 cupful of first mixture.

6. 6

   Bake in slow oven about 20 minutes.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 50. The excerpt below is the record exactly as published.

GRAHAM CRACKER PIE 18 graham crackers 1-8 cup sugar % cup butter Put all of this mixture except 1 cupful in bottom of pie plate. 2 cups milk 3 egg yolks Heat and add % cup sugar mixed with 2 T. corn starch. Cook until thick enough and add 1 t. vanilla. Put on first mixture. Add the beaten egg whites and on top place the 1 cupful of first mixture. Bake in slow oven about 20 minutes. Mrs. Roscoe Wood Mountain View Club RHUBARB SPONGE PIE 2 egg yolks 2 T. melted butter 1 cup milk 1 t. lemon juice 1 cup sugar 2 T. flour 2 ege whites, beaten 2 cups fresh rhubarb diced Beat yolks in bowl. Add flour and melted butter. Stir in milk slowly. Add sugar and lemon juice. Mix well. Stir in beaten egg whites, Arrange diced rhubarb in bottom of unbaked pie shell. Poxr mixture over rhubarb. Bake in hot oven 450 F. 10 minutes. Reduce to moderate and bake 30 min- utes longer. Mrs. Edna Thompson Pleasant Ridge Club FRESH OR FROZEN STRAWBERRY PIE 1-3 cup flour Tee Salt 3 egg yolks % t. vanilla 3 egg whites 2-3 cup sugar 2 cups scalded milk Zeb abutter 1 pint strawberries 6 T. sugar Mix flour, 2-3 cup sugar and salt. Gradually add milk. Cook in double boiler until thick. Add eggs yolks and cook two minutes. Cook, add but- ter and vanilla. Pour into baked pie shell. Add whole or sliced berries. Cover with meringue made by beat- ing 8 egg whites to stiff foam. Add 6 T. sugar gradually and beat until mixture stands in peaks. Bake in oven (350 F.) until brown. Garnish with whole berries. Mrs. Aaron Brooks Fairplains Club COCOANUT-BUTTERSCOTCH PIE 34 cup cake flour Yt. salt 3 egg yolks 1% t. vanilla 1 pie shell 3 egg whites 1% cups brown sugar 3 cups milk 4 T. butter 1 cup cocoanut 6 T. sugar 1% cup cocoanut Combine flour, sugar and salt. Add milk gradually; place in double boiler and cook until thickened, stirring cons- tantly. Pour small amount of mix- ture over egg yolks; return to double boiler and cook 3-4 minutes, Remove from fire; add butter, vanilla, and 1 cup cocoanut. Cool and pour into pie shell. Top with meringue and ’% cup cocoanut. Brown in moderate oven. Mrs. Troy Redding Clingman Club 110 HOME DEMONSTRATION CLUB COOK BOOK BUTTERMILK PIE 2-3 cup sugar 1 T. lemon extract 2 eggs 1 cup butterm

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