Graham Cracker Pie

Ingredients

• 1 1/2 cups crushed graham crackers
• 1 1/2 cups sugar
• 1/2 cup melted butter
• 2 2/3 cups milk
• 3 egg yolks
• 1/8 t. salt
• 2/3 cup sugar
• 5 T. flour or cornstarch
• 1 1/2 t. vanilla

Method

1. 1

   Mix ingredients for crust and press into pie plate.

2. 2

   In a double boiler, combine milk, egg yolks, salt, sugar, and flour.

3. 3

   Stir until smooth and thick.

4. 4

   Let cool, pour over crust, and top with meringue made of egg whites and sugar.

5. 5

   Brown lightly and refrigerate.

Nutrition per serving

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 45. The excerpt below is the record exactly as published.

n 142 cups sugar 3 eggs 1 t. grated lemon rind Mix together corn starch and sugar. 4 stiffly beaten egg whites Cover with grated rind and juice of % cup sugar lemons. Add beaten egg yolks and 1% t. salt boiling water. Cook until thick. Pour % cup cold water into baked pie shell. Beat egg whites % cup sugar stiff. Sweeten and spread over top of Combine egg yolks, % cup sugar, pie. Place in hot oven and brown. lemon juice, and salt. Cook in double Mrs. J. R, Calloway boiler until thick. Add gelatin soften- Clingman Club ed in cold water. Stir until gelatin Faia (hii dissolves. Add lemon juice and cooly”, REFRIGERATOR PIE until partially set. Beat %4 cup sugat 2 cups whipped cream into egg whites and fold into cooled” 172 cups apple sauce mixture. Pour into baked pie shell 1-3 box graham crackers or chocolate and chill until firm. Spread with wafers (wafers best) sweetened whipped cream before serv- Grease bottom or sides of pie pan ing. Cream may be folded into filling with butter, In bottom put a layer of with egg whites if preferred. *wafers or crackers then a layer of Mrs. M. F. Bumgarner whipped cream, 1 layer of apple sauce, Millers Creek Club a layer of wafers or crackers, and a layer of whipped cream on top. Place in refrigerator to chill. Keep in re- frigerator or a very cool place until it CHOCOLATE PIE Pastry 2 well beaten eggs is to be served. T. milk : Mary E. Taylor 2 cup chopped. nuts Extension Secretary 2 oz. unsweetened chocolate Home Agents Office 1 cup sugar 2 T. soft bread crumbs 1 cup whipped cream LEMON PIE Line pie\tin with pastry. Pinch 1 cup sugar 3 T. flour edge with finger to make fancy. Shave oe Benne powder chocolate and melt over hot water. Add sugar, crumbs and chocolate to eggs. Mix thoroughly. Add milk. Turn into pie tin. Bake in hot oven ae PAY 20 minutes. Chill, Sprinkle with nuts. gS aoe _ : 3 T. lemon juice Top with whipped cream. poili t Mrs. Fred A. Sale CUD OOS ay cam 1 Mix the sugar, flour, baking pow- Grated rind of 1 lemon 1 T. shortening 2 eggs ‘ Ronda Club der and salt together. Add water, stirring slowly. Add the shortening, RHUBARB PIE beaten egg yolks, lemon juice and rind. Pour into pie crust and bake. “When. pie is baked cover with egg whites beaten until stiff mixed with 4 T. powdered sugar and 1 t. vanilla. Place in oven until light brown. Mrs. C. E. Burchette Clingman Club Cut rhubarb in small pieces. Line pie pan with pastry. Pour in rhubarb. Sprinkle over this 2-3 cup brown sugar and bake in moderate oven until well done or until crust is golden brown. Mrs. J. B. Rash Millers Creek Club 102 HOME DEMONSTRATION CLUB COOK BOOK 9999999999999 9999G9G999999999999990O9000006990909690 R. D. HAYES & SONS GAS - GROCERIES - FEEDS ‘SPA eva US. ASVe Sites MILLERS CREEK, N. C. ee he 999990999999 6O9990009 : : : ; : ; RAK RD Aa latin tp Orla Sale Ln Or Or dl AeA BAND tintin Orr bo A Das obo Dee DODGE-PLYMOUTH “Dependability” WILKES AUTO SALES, INCORPORATED Phones 51 - 58 Forester Avenue NORTH WILKESBORO, N., C. 80.000000000000060066000000606666660666660600000000000009 99O9OO9SO99SO5900505 SOPSPPOSSOHOOSOSOOHOCE | ys Boyce F. Cheatwood Voyce M. Cheatwood THE PINES “WHERE FOODS ARE FINER” Delicious Steaks of All Kinds Real Southern Fried Chicken DINING DANCING 3 Miles Out On Elkin Highway 3 406004064060000000000006600000600000000006 7 Ot : HOME DEMONSTRATION CLUB COOK BOOK 103 BUTTERSCOTCH PIE 3 egg yolks 3% T. corn starch 7%. salt 1 t. vanilla extract 1 cup brown sugar 2 cups milk or lesoutter Beat egg yolks, add sugar with corn starch. Add milk and salt. Cook in double boiler until thick. Remove from heat and add butter and vanilla. Pour into a baked crust. Make a meringue of the egg whites. Spread on pie and brown lightly. Use whipped cream instead of meringue if desired. Mrs. W. P. Bumgarner Millers Creek Club SO GOOD PIE 2°T. butter 2 cups sugar 4 eggs yolks 4 egg whites 3 T. vinegar 1 t. cloves 1 t. ginger 1 t. cinnamon 1 t. spice 1 cup raisins Mix all ingredients except egg whites. Beat egg whites and add to mixture. Bake in moderate oven until well done. Mrs. B. W. Carter Pleasant Ridge Club GRAHAM CRACKER PIE 1% cups crushed graham crackers or other cookies 1% cup sugar ¥% cup melted butter Mix ingredients together. Place in pie plate firmly against bottom and - sides. Chill. Put in double boiler: 1 2-3 eup milk 3 egg yolks 1-8 t. salt 2-3 cup sugar 5 T. flour or cornstarch 1% t. vanilla Seald milk. Place over boiling wa- ter, stir until smooth and thick. Let cool. Pour over cracker crust. Top with meringue made of 3 egg whites, 2 T. sugar, 1 t. baking powder. Brown lightly and put in refrigerator. Mrs. Rex Bumgarner Millers Creek Club LEMON MERINGUE PIE (Cooked) 5 T. corn starch 1 cup sugar 3 egg yolks, beaten 5 T, lemon juice 2 cups cold water TS tea salt 2 T. butter 2 T. grated lemon rind Mix corn starch with % cup cold water in top of double boiler. Blend in sugar and salt. Add remainder of water and when well blended, stir constantly over low heat until mix- ture boils. Cover and cook over boil- ing water 10 minutes. Gradually pour hot mixture over beaten egg yolks, stirring constantly. Return to double boiler and cook 2 minutes. Remove - from heat, add butter, lemon juice and rind and pour into pie shell. Pile meringue on top and brown. Mrs. J. C. Shepherd Ferguson Club COCOANUT BUTTERSCOTCH PIE 1 pint milk % cup flour Y% t. salt 1 cup brown sugar Pastry 3 T. butter 2 eggs 1 cup grated cocoanut 1 t. vanilla

Cook this with the app: pantry check, scaling, and the assistant.